Pointed cabbage according to Grassi

Ingredients for 4 servings:

• 1 pointed cabbage
• 2 shallots
• 1 clove(s) garlic
• 100 ml vegetable stock
• 100 ml sour cream
• 100 ml sweet cream
• 1 tbsp butter
• salt and pepper
• e.g. cream, 2 tbsp whipped
• nutmeg
• possibly cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

classic, hearty or as pointed cabbage praline classic fine

Remove the outer leaves of the cabbage, quarter them, and cut out the stalk in a wedge shape. Cut the quarters into not-too-thin strips, wash them, and drain well in a sieve. Peel and finely dice the onion and garlic. Melt the butter in a large saucepan, then sauté the diced onion and garlic until browned. Add the pointed cabbage, toss to coat, and deglaze with the vegetable stock. Bring to a boil, stir briefly, and reduce the heat. Allow the stock to almost completely evaporate. Add the sweet and sour cream, bring to a boil, and simmer over very low heat. Season with salt, pepper, and nutmeg. Done. If you like, stir in a little whipped cream at the end to make the sauce even fluffier. If you like, thicken the cream sauce with a little cornstarch or let it simmer a little longer, but be careful: the pointed cabbage should still have some bite and not become too soft. Delicious with boiled potatoes with bratwurst or meatballs. A lovely variation: pointed cabbage pralines. Prepare the cabbage as described above, but reduce all of the liquid or strain it through a sieve. Blanch a few pointed cabbage leaves. Take one leaf at a time, place it in a small saucepan, add some of the pointed cabbage vegetables and fold/twist the leaf closed. Place it seam-down in a casserole dish and set aside until ready to serve. Just before serving, pour in a little of the reserved pointed cabbage stock or vegetable broth and heat it in the oven at 100°C (you can also use the microwave). This is a lovely addition to festive meals and can be beautifully arranged on a plate.