Desti's mustard potato and cabbage pan

Ingredients for 2 servings:

• 500 g white cabbage, washed and cut into strips
• 500 g potatoes, peeled and diced
• 1 onion(s), cut into strips
• 1 ½ tbsp oil
• 330 ml vegetable stock
• 1 ½ tbsp mustard
• 50 ml cream or milk
• 1 tsp sugar
• Chive rolls
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Heat the oil in a pan. Add the cabbage and onion strips, sauté gently while stirring, and season with salt and pepper. If you like, you can let the cabbage brown slightly for a light roasted flavor. Add the potatoes to the pan, pour in the broth, and simmer covered for about 30 minutes, until the liquid has evaporated and the potatoes are tender. Stir in the mustard and deglaze with the cream (milk will do for those on a calorie conscious). Cook for about five minutes longer, then season with salt, pepper, and sugar to taste. If the cabbage doesn’t have the desired consistency or if too much of the liquid has evaporated, simply add a splash more cream/milk. Finally, serve the potato pan and sprinkle with chives to serve. Tips: Be careful, if the broth has evaporated, the potatoes can quickly burn. This adds a little more braised or roasted flavor, but if you don’t like that, you should be careful here. If you like, you can also fry a few bacon cubes in the oil before adding the cabbage to the pan. It also tastes good and goes perfectly with the dish.