Meatless: Braised Chinese Cabbage with Caraway Potatoes

Let the wok get hot and sweat the onion in the hot margarine.

Cut the cabbage and first put the thicker white parts in the fat, sprinkle with salt, pepper and paprika and fry them. Then add the rest of the cabbage and stew everything together. The Chinese cabbage is very watery and therefore the cabbage does not brown well, it is better with white cabbage 😉

Add the mug of roast stock - Advent dinner / Advent menu at Fischli with friends - that was still a leftover that I had frozen, and let everything stew for about 10 minutes.

In the meantime, bring the peeled potatoes to the boil in the salt water and cook them. Then drain and arrange the plates. Put the braised cabbage in the plates, place the potatoes on top and sprinkle with caraway seeds. If you don't like the caraway, you can leave it out or paint it.

Enjoy your meal