Vegetable stir-fry with rice

Ingredients for 4 servings:

• 200 g rice
• 900 g pointed cabbage
• 1 onion(s)
• 2 cloves garlic
• 250 g spring onions
• 400 g tomatoes
• 2 tbsp oil
• Paprika powder, sweet
• 400 ml vegetable stock
• 125 g sour cream
• 1 tsp cornstarch
• Pepper, white
• some sour cream and basil for garnishing

Instructions

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

Add the rice to 400 ml of boiling salted water, cover, and simmer over low heat for about 20 minutes for long grain rice and about 40 minutes for brown rice. Meanwhile, clean and quarter the pointed cabbage, remove the stalk, and chop into large pieces. Peel and finely dice the onion and garlic. Clean and wash the spring onions and slice into rings. Wash the tomatoes, remove the stalk, and chop into large pieces. Heat the oil in a pan, sauté the onion until translucent, add the garlic and cabbage, and fry for about 5 minutes, stirring occasionally. Add the tomatoes and fry briefly. Sprinkle with paprika and deglaze with the stock. Cover and simmer over low heat for about 10 minutes. Meanwhile, stir the sour cream and starch until smooth, then add to the stock. Bring back to the boil and season with salt and pepper. Serve the rice in a small bowl sprinkled with paprika. Serve with a vegetable pan topped with a dollop of sour cream, sprinkled with paprika and garnished with basil.