Pointed cabbage according to Odinette

Ingredients for 6 servings:

• 1 pointed cabbage
• 2 carrots
• 2 shallots
• 2 tbsp clarified butter
• ¼ liter chicken broth (instant with 2 tsp powder)
• 1 cup sour cream (200g), crème fraîche or sour cream
• 1 shot of white wine
• n. B. Salt
• n. B. Pfeffer
• e.g. nutmeg, freshly grated
• e.g. parsley, fresh or frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook only briefly so that it still has a bite and retains its color

Bring salted water with freshly grated nutmeg to a boil in a large pot. Cut the pointed cabbage into strips, removing the stalk. Add it to the boiling water and simmer gently for 3 minutes, then transfer it to a sieve and rinse immediately to stop the cooking process and ensure the pointed cabbage retains its bite and stays green. Melt the clarified butter, finely dice the shallots, finely slice the carrots, and carefully cook until translucent or cooked through. Nothing should go dark! Deglaze with the chicken stock, add the sour cream, and season with salt, pepper, and nutmeg. If you like, add a dash of white wine. Now stir in the pointed cabbage and heat gently until the cabbage is warm again. Add chopped parsley. This goes well with anything that tastes good in autumn, such as game, roasts, roulades, duck, goose, and, of course, boiled potatoes.