Chinese cabbage with carrots

Ingredients for 2 servings:

• 650 g Chinese cabbage
• 200 g carrot(s)
• 1 chili
• 1 clove(s) garlic
• 1 piece(s) ginger, approx. 2 cm
• 6 spring onions
• 125 ml sweet cream
• 100 ml vegetable stock
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Peel and finely chop the ginger, chili, and garlic. Peel and finely chop the carrots, halve and slice them depending on their size. Halve or quarter the Chinese cabbage (depending on its size) and remove the stalk. Then cut into strips, wash, and drain. Slice the spring onions. Sauté the chili together with the garlic and ginger. Add the sliced ​​spring onions and the cabbage. Sauté the garlic, chili, and ginger in hot sunflower oil until soft, then pour in the vegetable stock. Add the carrots and cook until half cooked. Season with salt, then add the Chinese cabbage strips and spring onions. Cook until al dente or soft, to taste. Finally, add the cream and let it simmer for a while.