Summary

Ingredients

• 350 g white cabbae
• 1 small onion (s)
• 1 tablespoon oil
• 2 cloves garlic
• 500 ml vegetable stock
• 300 ml white wine
• 150 g cream cheese
• salt and pepper
• Chili powder

For the topping:

• 4 tablespoon croutons
• 2 teaspoons herbs
• Goji berries, dried, or dried, chopped tomatoes or pomegranate seeds

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Instructions

1. Cut the cabbage into strips and wash. Peel and dice the onion. Peel and press the garlic.
2. Steam the onions in oil. Add the white cabbage and garlic and sauté briefly. Then pour the vegetable stock and white wine and cook in the pressure cooker for 6 minutes.
3. Evaporate, add the cream cheese and puree until frothy.
4. Season to taste with salt, pepper and chilli.
5. Transfer to plates and garnish with croutons and herbs. If you like, you can also sprinkle goji berries, dried, chopped tomatoes or pomegranate seeds for the look.