Colorful pointed cabbage from the wok

Ingredients for 2 servings:

• 1 onion(s), red
• ¼ head of pointed cabbage
• 1 carrot(s)
• 1 pointed pepper, red
• some oil (wok oil, flavored)
• 100 ml vegetable stock
• 2 tbsp sour cream
• some salt and pepper from the mill
• some Fondor

Instructions

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

simple, quick, vegetarian

Quarter the peeled onion and cut into approximately 1 cm thick slices. Heat the flavored oil in a wok and slowly cook the onions until translucent, stirring occasionally. In the meantime, finely slice the pointed cabbage. Peel the carrot and cut into small cubes. Roughly dice the bell pepper. Add the diced carrot and cabbage to the onions. Add the vegetable stock and simmer with the lid on for about 10 minutes. After about 5 minutes, add the diced bell pepper. Once the cabbage has reached the desired consistency, add the sour cream and heat briefly. Season to taste with salt, freshly ground pepper, and Fondor. Serve with basmati rice.