Vegetarian pointed cabbage pan

Ingredients for 4 servings:

• ½ large pointed cabbage
• 100 g soy shreds
• 500 g potatoes, small
• 1 onion(s)
• 300 ml vegetable stock
• oil
• salt and pepper
• Caraway seeds
• Curry powder, Indian
• Paprika powder, sweet
• Paprika powder, hot
• Cayenne pepper

Instructions

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

fried pointed cabbage with soy strips and fried potatoes

Scrub the potatoes with a vegetable brush and cut them into smaller pieces, skin on. Heat the oil in a pan, add the potatoes, cover, and fry until crisp. After a while, reduce the heat slightly, shaking the pan occasionally and turning the potatoes. Keep the pan closed so the potatoes can cook. Meanwhile, bring the soy strips to a boil in vegetable stock according to the package instructions and let them swell. Cut the pointed cabbage half into quarters and then into fine strips, peel and dice the onion. Set both aside. Place the swollen soy strips in a sieve, squeeze out some of the excess liquid with a spatula, and collect the liquid. Heat the oil in a large pan or wok, add the soy strips, and fry until crisp. Season to taste with pepper, curry, sweet and hot paprika, and a little cayenne pepper. Add the diced onion and fry. When the mixture is browned, remove from the wok and set aside. Heat oil in a wok (or frying pan), add the pointed cabbage, and fry over high heat, stirring constantly. Season with salt, pepper, and caraway seeds. When the cabbage is cooked, add the soy chunks and fried potatoes, stir thoroughly, and season to taste.