Mushroom sauce with pointed cabbage

Ingredients for 2 servings:

• 5 leaves of pointed cabbage
• 500 g mushrooms of your choice, e.g. porcini mushrooms, chanterelles, button mushrooms
• 100 ml cream
• 1 handful of cheese, grated, e.g. Gouda, Parmesan, Emmental, rather a strong
• 100 ml vegetable stock
• 1 onion(s)
• Butter or oil
• salt and pepper
• nutmeg

Instructions

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

simple vegetarian recipe

Remove the leaves from the pointed cabbage (use the rest for something else). Cut the pointed cabbage leaves into strips about 0.5 cm wide. Then sweat the pointed cabbage in butter or oil for 5 minutes or blanch it. Season with pepper, salt and nutmeg. Meanwhile, dice an onion and finely chop the mushrooms if desired. Remove the pointed cabbage from the pan and fry the onions until translucent. Then add the mushrooms and fry for 5 minutes. Deglaze with stock and cream, simmer for 5 minutes and add the cheese. Season everything well again and add the pointed cabbage back in. Pasta or rice are also delicious with this.