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Pointed cabbage in mustard cream sauce

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Ingredients for 2 servings:

  • 500 g pointed cabbage
  • 1 onion(s)
  • 2 tbsp oil
  • 1 tsp flour
  • 100 ml vegetable stock
  • 250 ml cream
  • 2 tsp mustard, medium hot
  • 1 pinch(s) of sugar
  • salt and pepper
  • possibly chives or parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian

Clean the pointed cabbage and remove the thick stalk. Cut the leaves into 2 cm wide pieces. Halve the onion and slice into strips. Heat oil in a large pot or pan. Sauté the onions and pointed cabbage. Season with salt, pepper, and a pinch of sugar. Dust with flour. Add the stock and cream, bring to a boil, and simmer for 5-10 minutes. Stir the mustard into the pointed cabbage. If desired, add chives or chopped parsley. Serve with boiled potatoes and boiled eggs.

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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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