in Germany

pointed cabbage in curry cream

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Ingredients for 4 servings:

  • 1 pointed cabbage
  • 1 m.-sized onion(s)
  • Milk
  • ½ cup cream
  • Broth, granulated
  • Salt
  • Cornstarch, stirred in
  • curry
  • Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

as a side dish to pan-fried dishes

Clean the cabbage, removing any outer leaves, quarter it, and cut out the stalk. Wash and cut the cabbage into strips. Peel and finely dice the onion. Melt the margarine in a saucepan or frying pan and sauté the onion. Add the cabbage and let it collapse (don’t overcook it, as it cooks quickly and will otherwise lose its beautiful color). Add the curry (perhaps about 1-2 tbsp) and granulated stock, then pour in the milk and cream (so that the cabbage isn’t completely covered) and let it boil. Season to taste with salt, sugar, and curry powder, and thicken slightly with cornstarch (or flour). Serve with boiled potatoes and meatballs or smoked pork, or whatever.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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