Pointed cabbage with apple – onion – curry – topping baked

Ingredients for 4 servings:

• 1 pointed cabbage
• 1 large apple (Boskoop), sliced
• 2 onions, cut into rings
• 1 tbsp olive oil
• 75 g sour cream
• 2 tbsp curry powder, good
• 500 ml vegetable stock
• salt and pepper
• cumin

Instructions

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

Low-calorie recipe – WW 1.5 P. per person

First, preheat the oven to 200°C. Prepare a large ovenproof dish (preferably with a lid, otherwise use aluminum foil). Remove the outer leaves from the pointed cabbage, then quarter it lengthwise and remove the stalk. Brown the pointed cabbage quarters all over in a pan in 1 tablespoon of olive oil, then add them to the dish cut-side up. In the pan, fry the roughly chopped onions and apple slices in the remaining oil (you can use more if you like). When they are slightly browned, add the curry powder and spices, fry briefly, and then deglaze with the vegetable stock. Stir in the sour cream, pour everything over the cabbage, and bake with the lid on for about 30-40 minutes in the oven.