Summary

Ingredients

• 150 g pointed cabbae
• 50 ml white wine (Riesling)
• 1 clove garlic
• 1 onion (s)
• 15 g butter
• 1 teaspoon curry (pineapple curry)
• some salt and pepper
• 1 teaspoon sugar

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Instructions

1. Cut the pointed cabbage into thin strips. Cut the garlic into slices and the onion into cubes.
2. Melt the butter in a saucepan and sweat the onion and garlic in it. Add the pointed cabbage and season with a little salt and pepper. Simmer for about 5 minutes until the cabbage is soft.
3. Deglaze with the Riesling and let it boil down until the liquid has almost evaporated. Season to taste with salt, sugar and pineapple curry and stir well again.