Chinese cabbage with cucumbers

Ingredients for 1 servings:

• 200 g Chinese cabbage
• 1 tbsp rapeseed oil
• 50 g carrot(s)
• 50 g onion(s)
• 100 g gherkins
• 50 g soy cream fraîche (crème fraîche alternative)
• Salt and pepper, freshly ground
• 1 tbsp, heaped parsley, fresh
• 1 tbsp dill, fresh
• possibly cornstarch to bind

Instructions

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

can also be used as a vegetable side dish

Cut the Chinese cabbage, carrots, onions, and gherkins into thin strips. Heat the rapeseed oil and sauté the carrots and onions for 3 minutes. Deglaze with a very small amount of water. Stir in the Chinese cabbage and crème fraîche, season with salt and pepper, and cook for about 5 minutes, stirring, until al dente. Now toss in the cucumber strips. Thicken with a little cornstarch, if desired. Chop the dill and parsley and stir in. Serve with some potatoes. This amount is also enough for two servings of a vegetable side dish.