Stewed pointed cabbage Holstein style

Ingredients for 6 servings:

• 600 g pointed cabbage, cleaned and destemmed
• 1 large onion(s), finely diced
• 1 tbsp, heaped clarified butter
• 1 clove(s) garlic, finely chopped
• 1 tsp, leveled caraway seeds
• 1 tsp, levelled brown sugar
• 1 pinch(s) nutmeg
• Sea salt
• black pepper
• ½ bunch flat-leaf parsley, chopped
• 200 ml whipped cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

creamy vegetable side dish to all kinds of Holstein dishes from Fiefhusen

Remove the outer leaves from the cabbage and quarter them. Slice the cabbage pieces over the medium-fine setting of a mandoline grater. Then, using a knife, trim the cabbage strips to a fork-length of 2-3 cm. Bring heavily salted water to a boil in a large pot, blanch the cabbage pieces for five minutes, and then transfer them to a bowl of iced water with a slotted spoon to refresh. Drain in a sieve and remove any remaining water in a salad spinner. Melt the clarified butter in the pot over 3/4 heat and sauté the diced onion, garlic, and caraway seeds until translucent. Then increase the heat to full and add the cabbage, sugar, and nutmeg. Cook for two minutes, stirring frequently. Deglaze with the cream and reduce the heat to half. Reduce the cream by half. Season to taste with salt and freshly ground pepper. If desired, add a little more nutmeg. Mash the mixture a few times with a potato masher, add the parsley, and mix thoroughly. The cabbage is a great accompaniment to roast pork, roast pork with crackling, schnitzel, fish, blood sausage, etc. A Low German all-purpose dish, so to speak.