white cabbage

Ingredients for 2 servings:

• 1 m.-large white cabbage
• Garlic, 1 piece of a fresh clove
• ¼ tsp sugar
• ½ tsp salt
• 100 ml cream (organic cream)
• some safflower oil
• Water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

for histamine and salicylate intolerance

Remove the outer leaves from the cabbage, halve the cabbage, remove the stalk, chop the cabbage, place it in a colander, rinse well, and let it drain briefly. Heat oil in a pan, sauté the cabbage, stirring frequently. When it begins to brown slightly, add the sugar and garlic and fry briefly. Add approximately 500 ml of water and the salt. Simmer for 20 minutes. Remove the lid and simmer for 10 minutes. Add the cream and simmer for 10 minutes, until the liquid is well reduced and the vegetables are creamy. Season with salt if desired. This goes well with homemade mashed potatoes and roasted meat. Makes 2 servings as a side dish or 1 serving as a main course. I use organic cream, as “regular” cream usually contains carrageenan (E407), a strong histamine liberator. Since not every oil is tolerated in cases of histamine intolerance, I use safflower oil, or at best rapeseed oil.