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pointed cabbage with Roquefort sauce

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Ingredients for 4 servings:

  • 1 small pointed cabbage
  • 3 tomatoes
  • 100 g blue cheese (Roquefort)
  • 100 g crème fraîche
  • 1 tbsp butter or rapeseed oil
  • 200 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hearty vegetable side dish to meat or vegetarian dish

Wash the cabbage and cut into strips. Heat butter or oil in a pan and fry the cabbage vigorously. Then pour in the broth. Simmer in a covered pan for about 15 minutes, stirring occasionally. Dice the tomatoes (peel them first if desired) and finely dice the cheese. Then mix the tomatoes, cheese, and crème fraîche into the cabbage and heat gently, covered, for about 3 minutes. Season with salt and pepper to taste.

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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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