Braised pointed cabbage with potatoes, horseradish and trout filets

Name: Braised pointed cabbage with potatoes, horseradish and trout filets
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 300 g Potatoes; 1/2 (approx. 500 g) Pointed cabbage; 1 Onion; 20 g fresh horseradish; 1 TABLESPOON Butter; 1/8 l Vegetable broth; 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (125 g) smoked trout fillets

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

300 g Potatoes
1/2 (approx. 500 g) Pointed cabbage
1 Onion
20 g fresh horseradish
1 TABLESPOON Butter
1/8 l Vegetable broth
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (125 g) smoked trout fillets

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel
2
Clean and wash the pointed cabbage and cut it into thin strips from the stalk. Peel onion and cut into fine strips. Peel horseradish and grate finely. Heat butter in a large pan. Sauté the onion strips for about 4 minutes. Add cabbage and stock. Close the pan with a lid and let the cabbage collapse. Season with mustard and horseradish, except for something to sprinkle. Stew the cabbage covered for another 10 minutes. Season to taste with salt and pepper. Add potatoes
3
Arrange cabbage-potato pan and trout filets on plates. Sprinkle with remaining horseradish