krümeltigers pointed cabbage and chickpea pan

Ingredients for 3 servings:

• 1 small can of chickpeas, 260 g drained weight
• 500 g pointed cabbage
• 10 g clarified butter
• 150 g minced veal
• 1 tbsp, leveled turmeric powder
• 1 tbsp, leveled curry powder
• 75 ml water
• 250 ml cooking cream, 18% fat
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with veal

Place the chickpeas in a colander and drain. Remove any bad leaves from the pointed cabbage and shred them. Heat the clarified butter in a pan and brown the minced meat. Add the turmeric and curry powder and fry briefly, then deglaze with the water. Add the cream, 1 teaspoon of salt, and the cabbage. Bring to a boil and simmer over low heat with the lid closed for about 15 minutes. Now add the chickpeas and bring back to a boil. Simmer with the lid closed for another 5-10 minutes, until the cabbage is tender. Season to taste with salt and freshly ground pepper. I use organic veal for this dish.