Braised pointed cabbage

Ingredients for 2 servings:

• 350 g pointed cabbage, cut into strips
• ½ tsp olive oil
• some powdered sugar
• 1 small shallot(s), finely diced
• some garlic, finely sliced
• 4 tbsp vegetable broth, clear, homemade
• 1 tsp vinegar (pear-cherry vinegar) or other vinegar
• 1 pinch(s) Café de Paris (spice)
• 2 pinches of chili salt

Instructions

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

easy and fast

Halve the pointed cabbage, remove the stalk from the center core, and cut into strips if desired. Finely slice the garlic, peel the shallot, and dice very finely. Sauté the shallot over medium heat, add the powdered sugar, and let it melt. Add the garlic and olive oil. Add the prepared pointed cabbage and continue to sauté, turning frequently. When the pointed cabbage has shrunk slightly, pour in the vegetable stock. Once the pointed cabbage has taken on some color, add the pear and cherry vinegar and toss again. Season with Cafe de Paris (spice mix) and chili salt, toss, and serve while still hot. We like the pointed cabbage to still have a bit of bite and be crunchy. Otherwise, braise the pointed cabbage until it is cooked to your desired degree. For the vegetable broth, I use this recipe: http://www.chefkoch.de/rezepte/2683771420998004/Gemuesebruehe-klar-und-sehr-fettarm-ein-Grundrezept.html