Braised cabbage in curry cream

Name: Braised cabbage in curry cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 850 g White cabbage; 250 g Carrots; 150 g Mushrooms; 750 g Potatoes; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 Onion; 20 g Butter or margarine; 2 TABLESPOONS Curry; 1 TABLESPOON Flour; 250 g Whipped cream; 1/4 l Vegetable broth (instant); 1-2 TABLESPOONS Lemon juice; 1/2 bunch Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

850 g White cabbage
250 g Carrots
150 g Mushrooms
750 g Potatoes
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 Onion
20 g Butter or margarine
2 TABLESPOONS Curry
1 TABLESPOON Flour
250 g Whipped cream
1/4 l Vegetable broth (instant)
1-2 TABLESPOONS Lemon juice
1/2 bunch Parsley

Directions

1
Clean and wash the cabbage and cut it into slices. Peel, wash and cut carrots into pieces. Wash, clean and halve the mushrooms. Peel and wash potatoes and cook in boiling salted water for about 20 minutes. Fry cabbage slices in hot oil while turning for about 10 minutes. Peel and finely chop the onion.
2
Remove cabbage from the pan. Heat the fat in the pan. Add onion and fry until transparent. Add carrots and mushrooms and fry for 5 minutes. Dust with curry and flour. Add cream and stock and bring to the boil once. Season to taste with salt, pepper and lemon juice and add cabbage. Stew for 10 minutes at low heat. Meanwhile drain the potatoes. Wash parsley, dab dry and chop. Sprinkle over the potatoes.
3
Add cream and stock and bring to the boil once. Season to taste with salt, pepper and lemon juice and add cabbage. Stew for 10 minutes at low heat. Meanwhile drain the potatoes. Wash parsley, dab dry and chop. Sprinkle over the potatoes. Arrange on a plate with the vegetables. Pour sauce over the cabbage