pointed cabbage and carrot vegetables

Ingredients for 4 servings:

• 1 m.-large pointed cabbage
• 4 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 cup sour cream, or crème fraîche with herbs, or herb cream cheese
• 1 tsp sugar
• Salt
• Pepper, from the mill
• nutmeg
• 1 tbsp butter, or herb butter
• n. B. garlic

Instructions

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

Delicious, quick side dish

Clean the pointed cabbage, quarter it, remove the stalk, cut it into strips about 1 cm wide, and wash it; it can stay wet. Peel the carrots and cut them into small pieces. Peel the onion and dice or chop it finely. Melt the butter in a saucepan. First add the onions and sauté until translucent, but not browned. Then add the carrots, then the wet pointed cabbage, and sauté everything until the cabbage has collapsed. Season with sugar, salt, pepper, and nutmeg. Cook for about 5-10 minutes until slightly al dente, but do not let it get too mushy! Finally, stir in the herb sour cream and season with pepper, salt, and nutmeg. If you like, you can also add a touch of garlic.