Vegetable stir-fry with white cabbage and peanuts

Ingredients for 2 servings:

• ¼ head of white cabbage
• 1 kohlrabi bulb(s)
• 1 zucchini
• 250 g chopped peanuts
• 250 g sour cream
• Water
• oil
• salt and pepper

Instructions

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

vegetarian

Grate the white cabbage or cut it into very small pieces in a V-slicer. Cut the kohlrabi and zucchini into finger-thick pieces. Sauté the white cabbage with a little oil and about 100 ml of water for 7 minutes, ideally in a pan with a lid. The water will evaporate and the white cabbage will eventually turn dark, which adds flavor—but be careful not to let it burn. Add 100–200 ml of water and the kohlrabi and sauté for about 4 minutes. Add the peanuts, zucchini, and 100 ml of water and sauté for 3 minutes. Turn off the heat and wait a moment until the sautéing subsides. Stir in the sour cream, season well with pepper, and add a little salt.