pointed cabbage with potatoes

Ingredients for 2 servings:

• 1 small pointed cabbage
• 6 small potatoes
• 1 onion(s)
• ½ cup Cremefine
• 1 cup vegetable broth, approx. 200 – 250 ml
• 3 tbsp oil
• 1 pinch(s) of salt and pepper
• 2 pinch(s) curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and dice the potatoes. Soak the diced potatoes in cold water for about 5 minutes. In the meantime, dice the onion into small cubes and cut the pointed cabbage into strips. Heat the oil in a large pan, add the drained diced potatoes, and cover the pan (important). After five minutes, turn the diced potatoes for the first time and replace the lid. Turn again after about another five minutes. When the diced potatoes are soft, season with salt and pepper and add the pointed cabbage and onions. Fry briefly and deglaze with the stock. Add the Cremefine sauce and continue to simmer with the lid closed until the pointed cabbage is soft. Season with the curry and perhaps add more salt and pepper. Goes well with fried fish.