Vegetarian Pointed Cabbage Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ large pointed cabbage
- 100 g soy schnitzel
- 500 g potato (s), small
- 1 onion (s)
- 300 ml vegetable stock
- oil
- salt and pepper
- Caraway seed
- Curry powder, Indian
- Paprika powder, noble sweet
- Paprika powder, hot
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Scrub the potatoes with a vegetable brush and cut into smaller pieces with the skin on. Heat the oil in a pan, add the potatoes, put the lid on, sear them, reduce the heat a little after a while, shake the pan from time to time or turn the potatoes. The pan stays closed so the potatoes can cook.
- Meanwhile, boil the soy shredded in vegetable stock according to the instructions on the packet and allow to swell.
- First cut the pointed cabbage into quarters and then into fine strips, peel and dice the onion. Put both aside.
- Put the swollen soy shreds in a sieve, squeeze out a little with a spatula and catch the liquid.
- Heat the oil in a large pan or wok, add the soy shredded and sear. Season to taste with pepper, curry, noble sweet and hot paprika and a little cayenne pepper. Add onion cubes and fry. When the mixture is browned, remove it from the wok and set aside.
- Heat the oil in the wok (or pan), add the pointed cabbage to the wok and fry at a high temperature, stirring constantly. Season with salt, pepper and caraway seeds. When the cabbage is done, add the soy shredded and fried potatoes, stir well, season to taste.
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