Chinese cabbage with apples and onions

Ingredients for 2 servings:

• 200 g Chinese cabbage
• 100 g onion(s)
• 100 g apples
• 2 tbsp rapeseed oil
• 2 garlic cloves
• 2 tsp stock paste (vegetable stock)
• 100 g soy cream fraîche (crème fraîche alternative)
• 2 tsp mustard
• 2 tbsp lemon juice
• salt and pepper
• 2 tbsp, heaped sunflower seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Clean the Chinese cabbage and cut lengthwise into strips about 2 cm wide and then crosswise into pieces about 2 cm large. Halve the onion and cut into strips. Finely chop the garlic. Lightly roast the sunflower seeds in a dry pan without fat and let cool. Heat the rapeseed oil in a pan and fry the onion strips until golden brown. Add the Chinese cabbage, garlic, and lemon juice and let simmer for a while. Mix in the vegan crème fraîche and vegetable stock paste and let simmer gently for about 5-8 minutes. Meanwhile, wash, peel, and core the apple. Cut into eighths and then into slices. Add to the cabbage and cook briefly. Season with mustard, salt, and freshly ground pepper. Divide between 2 plates, sprinkle with the sunflower seeds, and serve with potatoes.