Lemon pointed cabbage

Ingredients for 2 servings:

• 500 g pointed cabbage
• 150 g potatoes
• 2 tbsp rapeseed oil
• 50 g onion(s)
• ½ tsp caraway seeds
• ½ organic lemon(s), grated peel and juice
• 100 g vegetable stock
• 150 g cream
• Sea salt and pepper, freshly ground
• some sauce thickener
• some parsley, chopped or chives

Instructions

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

Cut the pointed cabbage into coarse pieces. Finely dice the onion. Peel and dice the potatoes, cook in lightly salted water, and drain. Heat the oil in a wide saucepan. Sauté the onion with caraway seeds and deglaze with the stock and cream. Let everything reduce for a few minutes until the sauce thickens slightly. Add the pointed cabbage and lemon zest and simmer gently for about 8-10 minutes. Thicken the cooked pointed cabbage with a little sauce thickener, if desired. Mix in the potatoes and heat everything through. Season the vegetables with salt, pepper, and lemon juice and sprinkle with some parsley or chives.