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Cabbage with crème fraîche and mustard

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Ingredients for 2 servings:

  • 1 large white cabbage
  • 4 tbsp crème fraîche
  • 4 tbsp mustard (granulated Dijon mustard)
  • 300 ml vegetable stock
  • Butter for frying
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very good as a side dish to bratwurst

Cut the cabbage into pieces. Melt some butter in a pan and sauté the cabbage. After a few minutes, add the vegetable stock, stir, and simmer with the lid on for 5-10 minutes, stirring occasionally if necessary. When the cabbage has reached the desired consistency (I prefer it firm to the bite, but that’s up to you), stir in the crème fraîche and grained mustard. Sometimes there’s too much stock, so you might want to thicken the liquid a bit more. Season to taste with salt and pepper. This cabbage side dish goes wonderfully with bratwurst and mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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