Chinese cabbage and carrot vegetables

Ingredients for 2 servings:

• 600 g Chinese cabbage
• 2 m.-large carrot(s)
• 1 small bay leaf
• 1 tsp, heaped powdered sugar
• 100 ml vegetable stock
• salt and pepper
• ½ tsp caraway seeds, ground
• 1 tbsp olive oil
• 1 tbsp butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

steamed

Clean the Chinese cabbage and cut into pieces about 2 cm thick. Peel the carrots and slice them thinly. Heat the olive oil and butter in a large, shallow saucepan (do not let it get too hot). Add the carrots, dust with powdered sugar, and sauté for 3 minutes. Place the prepared Chinese cabbage on top, add the bay leaf, pepper, and caraway seeds, and sauté until the cabbage breaks down a little and becomes translucent. Deglaze with the vegetable stock (don’t use too much, as this isn’t a vegetable with sauce). Simmer gently for about 15 minutes, then season with salt to taste. Serve with boiled potatoes and anything pan-fried.