Vegan carrot and pointed cabbage vegetables with orange notes

Ingredients for 3 servings:

• 1 small pointed cabbage, approx. 450 g
• 300 g carrot(s)
• 1 onion(s)
• 1 organic orange(s), juice and zest
• e.g. salt and pepper
• e.g. cayenne pepper or chili powder
• 2 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Remove the outer leaves of the pointed cabbage. Quarter the cabbage and cut out the stalk. Then cut the cabbage into bite-sized strips. Peel the onion and cut into strips. Clean the carrots and peel if necessary and cut them diagonally into thin slices. Wash the orange with hot water and dry it, thinly grate the zest and squeeze out the juice. Heat the oil in a large non-stick pan and sauté the onion. Add the carrots and fry for 1-2 minutes, stirring constantly. Add the orange zest and juice and the spices and mix in. Add the pointed cabbage, mix everything well and simmer covered for approx. 8-10 minutes until the desired firmness is reached. As a side dish, this quantity is enough for 3-4 people; as shown in the photo, only with the fish fillet it serves 2 people.