White cabbage with tartar

Ingredients for 2 servings:

• 50 g tomatoes, dried
• 100 ml vegetable stock
• 2 m.-sized onion(s)
• 1 tsp oil
• 400 g tartar
• 2 large tomatoes
• 1 tbsp tomato paste
• 1 cup crème fraîche
• 1 pinch of salt
• 1 pinch(s) of pepper
• 2 tbsp balsamic vinegar
• 1 garlic clove(s)
• 150 g yogurt
• 1 small head of white cabbage

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Soak the sun-dried tomatoes in 100 ml of vegetable stock, drain well, and reserving the stock. Peel and dice the onions. Heat the oil in a pan and fry the tartar and onions for about 5 minutes. Cut the white cabbage into strips, add them, and pour in the soaking liquid along with the remaining vegetable stock. Let the white cabbage simmer for about 35-40 minutes. Dice the sun-dried tomatoes and fresh tomatoes and add both to the white cabbage sautéed with tomato paste. Stir in the crème fraîche, season with salt and pepper, and garnish with balsamic vinegar. Crush the garlic, mix with the yogurt, season with salt and pepper, and serve with the white cabbage sautéed.