Cabbage slices with curry vegetables

Name: Cabbage slices with curry vegetables
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 250 g White cabbage; 1 (approx. 100 g) Carrot; 50 g Mushrooms; 1 small onion; 200 g Potatoes; 7-10 Tbsp salt, white pepper; 1 TABLESPOON Oil; 1/2 TEASPOON Vegetable broth (instant); 1 tablespoon (10 g) Flour; 1/2 TEASPOON Curry; 4-6 tablespoons (60 ml) low-fat milk (1,5 % fat); 1-2 stem(s) Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

250 g White cabbage
1 (approx. 100 g) Carrot
50 g Mushrooms
1 small onion
200 g Potatoes
7-10 Tbsp salt, white pepper
1 TABLESPOON Oil
1/2 TEASPOON Vegetable broth (instant)
1 tablespoon (10 g) Flour
1/2 TEASPOON Curry
4-6 tablespoons (60 ml) low-fat milk (1,5 % fat)
1-2 stem(s) Parsley

Directions

1
Clean or peel and wash the vegetables. Cut cabbage into slices, carrot into slices. Clean, wash and halve or quarter mushrooms. Peel and chop onion
2
Peel and wash the potatoes. Cook in salted water for about 20 minutes
3
Heat the oil in a coated pan. Sauté the cabbage on both sides for about 5 minutes, remove. Fry the onion, mushrooms and carrot in the frying fat while turning for approx. 5 minutes
4
Dissolve the stock in 6 tablespoons of hot water. Dust vegetables with flour and curry and sauté. Stir in broth and milk. Let simmer for about 5 minutes. Season to taste with salt and pepper
5
Add cabbage to the sauce and braise in it for another 10 minutes. Drain the potatoes. Arrange everything. Wash and chop the parsley and sprinkle over it