pointed cabbage pan

Ingredients for 4 servings:

• 2 carrots
• 500 g pointed cabbage
• 200 ml vegetable stock
• 3 tbsp lemon juice
• nutmeg
• Sugar
• 2 apples, sour
• 3 tbsp butter
• 400 g gnocchi from the refrigerated section
• 1 tsp caraway seeds
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash and peel the carrots and cut into thin strips. Trim, wash and cut the pointed cabbage into strips. Place both in a saucepan. Pour in the stock and lemon juice, bring to a boil, season with nutmeg and a pinch of sugar, and simmer for about 5 minutes. Meanwhile, wash and halve the apples and remove the cores. Cut the apples into thin slices. Heat 2 tablespoons of butter in a pan and sauté the slices over medium heat until translucent. Add the gnocchi and fry for 5-6 minutes until golden brown. Mix the cabbage and carrots into the gnocchi and fry for about 3 minutes more. Stir in the remaining butter and season with caraway seeds, salt, and pepper.