Maultaschen and pointed cabbage pot

Ingredients for 4 servings:

• 1 head of pointed cabbage
• 1 large bell pepper(s), red
• 1 onion(s)
• 1 tbsp coconut oil
• 150 g bacon, reduced fat, diced
• 200 ml vegetable stock
• 200 ml cooking cream, 7% fat
• 100 g processed cheese
• 2 points Maultasche(s) from the refrigerated section
• salt and pepper
• nutmeg
• Caraway powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Cut the pointed cabbage into strips and dice the bell pepper and onion. Heat the coconut oil in a large pot and fry the diced onion and bell pepper. Add the pointed cabbage and bacon and fry briefly. Pour in the broth and simmer over low heat for about 10 minutes. Then pour in the cooking cream, stir in the cream cheese, and let it melt. Season everything with salt, pepper, nutmeg, and caraway. Cut the Maultaschen into strips, add to the cabbage, and gently fold in. Let simmer over low heat for about 8-10 minutes, until the Maultaschen are warm.