Crushed vegetables with pointed cabbage

Ingredients for 3 servings:

• 200 g potatoes
• 1 small sweet potato(s)
• 3 carrots
• 50 g margarine
• ½ tsp sea salt
• ½ tsp pepper, mixed, ground
• 1 pointed cabbage
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp capers
• ½ tsp sea salt
• 1 pinch(s) pepper, green
• 1 bunch of chives
• Margarine for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Mashed vegetables: Peel the potatoes and dice them. Peel the carrots and slice them. Cook the potatoes and carrots in salted water for 15 minutes. Drain and return them to the pot. Add the margarine and roughly mash everything. Cover and keep warm. Pointed cabbage: Cut the cabbage into strips. Peel the onions and garlic. Dice the onions. Chop the garlic and chives. Cook the cabbage in boiling salted water for about 10 minutes until al dente, then drain. Heat the margarine, garlic, chives, and onions in a pan. Add the capers and pointed cabbage and fry everything for 10 minutes. Arrange everything on a plate and serve. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/archive/783/dsc00342