Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 0.5 ½ head white cabbage
- 1 medium onion (s)
- 4 potato (s), waxy
- 1 tablespoon, heaped mustard, more French, grainy
- 1 liter vegetable broth
- 1 teaspoon caraway powder
- Paprika powder, noble sweet
- salt and pepper
- 3 tablespoon oil
- 30 ml vegetable cream (vegetable cream cuisine)
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves and the stalk from the white cabbage. Cut the cabbage into strips. Peel the onion and cut into small pieces as desired.
- Heat the oil in a cast iron saucepan, fry the onion and after a short time add the cabbage. Season with caraway seeds and paprika. When the cabbage has turned a nice color, add the vegetable stock and bring to the boil. Simmer on medium heat.
- In the meantime, peel and dice the potatoes. After about 20 minutes, add the potatoes to the soup and simmer for another 10-15 minutes. Everything should be soft now. Add the mustard and season with salt and pepper as needed. Finally stir in the cream.
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