White cabbage with peppers

Ingredients for 3 servings:

• 1 head of white cabbage
• 2 bell peppers, red
• 1 tsp butter
• 250 ml apple juice
• 150 ml vegetable broth, strong
• 2 tbsp paprika powder, sweet
• Cayenne pepper
• Salt and pepper from the mill
• 2 carnations
• 2 bay leaves
• 1 tsp juniper berries
• some allspice
• 50 ml cream
• some milk
• some caraway, whole

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

delicious vegetarian dish, goes wonderfully with pasta

Clean the cabbage, remove the stalk, quarter it, and cut it into thin strips. Finely dice the bell peppers and fry them in a little butter in a sufficiently large pot. Season with salt, pepper, paprika, and cayenne pepper. Add the cabbage, stir everything thoroughly, deglaze with apple juice and broth, and add a little allspice. Place the bay leaves, juniper berries, and cloves in a spice bag (a tea strainer also works, but stir very carefully, as they tear easily) and add them to the cooking liquid, pressing down slightly so that the bag is completely submerged. Simmer the cabbage with the lid on over low heat for about 35 minutes until tender. Finally, season with cream and milk. Finally, add caraway seeds to taste and serve. Since we like to eat the cabbage with pasta, the liquid can be a bit soupier. If you like, you can of course just use cream – it’s a bit more calorie-friendly in a mixture and, in my opinion, it doesn’t affect the taste.