Fiefhusener pointed cabbage in horseradish cream

Ingredients for 4 servings:

• 500 g pointed cabbage, cleaned, without stalk
• 2 m.-large shallot(s), finely diced
• 40 g butter
• 2 tbsp rapeseed oil
• 1 tsp, heaped caraway seeds, whole
• 1 piece(s) ginger, hazelnut-sized, finely diced
• 100 ml vegetable stock
• 40 g horseradish, fresh and medium-finely grated or 2 tbsp from the jar
• 1 bunch fresh parsley, flat with stems, medium-finely chopped
• 200 g cream
• n. B. Sea salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 53 minutes

Cabbage loves flavors and especially horseradish – with any kind of fish right at the top!

Heat butter and oil in a nonstick pan over medium heat. Sauté the shallots, ginger, and caraway seeds for about 5 minutes, until translucent but not browned. Add the medium-sized pointed cabbage and increase the heat to full blast. Stir frequently and cook until the cabbage is lightly browned and develops a roasted aroma. The cabbage will shrink slightly. Once the cabbage is browned, add the vegetable stock and simmer over medium heat until the liquid has evaporated. Then add the cream, stir vigorously, and reduce the heat to half until the desired consistency is reached. Season with salt and pepper, stir in the coarsely chopped parsley (with the stems) and horseradish. Let stand for a few minutes, stir thoroughly again, and serve.