pointed cabbage pan

Ingredients for 4 servings:

• 1 kg pointed cabbage (or white cabbage)
• 2 carrots
• 1 stalk(s) leek
• 1 onion(s)
• 1 tbsp soy sauce
• 1 cup sour cream
• curry
• vegetable broth
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Halve the pointed cabbage, remove the stalk and outer leaves. Cut the cabbage into 1 cm wide strips. Peel and thinly slice the carrots, cut the leek into fine rolls and wash thoroughly. Dice the onion and sauté in a little oil until translucent. Add the remaining vegetables, drizzle with a little vegetable stock, and add a little water if desired. Cook for 5-10 minutes until al dente. Mix the soy sauce into the vegetables and season with curry and pepper. Finally, stir in the sour cream. Let stand briefly to infuse. Serve with boiled potatoes, rice, and/or white bread!