White cabbage pan

Ingredients for 2 servings:

• 1 onion(s)
• 1 carrot(s)
• 1 piece(s) ginger, approx. 3 cm
• 200 g Jerusalem artichoke, or more
• ½ head of white cabbage
• e.g. cumin
• e.g. turmeric
• e.g. curry powder
• 1 tbsp olive oil
• 1 large apple
• 100 g lentils, red
• Salt
• ½ liter vegetable broth
• 1 tsp pepper, green, pickled
• 100 g arugula
• 1 tbsp soy cream (soy cream cuisine)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegan

Peel and dice the onion, carrot, Jerusalem artichoke, and ginger. Finely slice the white cabbage. Fry everything one after the other in a pan in hot olive oil. It’s okay if it takes on a little color. Add the cumin, curry, and turmeric to the pan. The amount of spices depends on your taste. It’s best to start with less and taste as you go. Simmer the dish with the lid on over a low heat for 10 minutes. Then add the stock. Use only enough to almost cover everything. Add the finely chopped apple with the peel, the lentils, and the pickled green peppercorns, and simmer with the lid on for another 10 minutes. Finally, season with salt to taste and finish with soy cream. Wash the arugula and chop it up, but not too finely. Finally, divide it between the prepared plates.