Coloured vegetable pan

Name: Coloured vegetable pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 900 g); 1 Onion; 1-2 Garlic cloves; 250 g Spring onions; 400 g Tomatoes; 200 g Long grain rice; 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid; 2-3 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 400 ml Vegetable broth (instant); 125 g Schmand; 1 TEASPOON Cornstarch; 7-10 Tbsp white pepper; 7-10 Tbsp Blob of sour cream and marjoram

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 900 g)
1 Onion
1-2 Garlic cloves
250 g Spring onions
400 g Tomatoes
200 g Long grain rice
7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
2-3 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
400 ml Vegetable broth (instant)
125 g Schmand
1 TEASPOON Cornstarch
7-10 Tbsp white pepper
7-10 Tbsp Blob of sour cream and marjoram

Directions

1
Clean the pointed cabbage, quarter it and cut out the stalk. Cut cabbage into large pieces. Peel onion and garlic and chop finely. Clean, wash and cut spring onions into rings. Tomatoes clean, wash and cut into large pieces.
2
Put rice in 400 ml boiling salted water, cover and let it swell for about 20 minutes over low heat. Heat oil in a pan, fry onion until translucent, add garlic, spring onions and cabbage, fry for about 5 minutes while turning.
3
Add the tomatoes and fry briefly. Dust with paprika and deglaze with broth. Cover and stew for about 10 minutes at low heat. In the meantime, stir the sour cream and starch until smooth. Stir into the stock, bring to the boil again, season with salt and pepper.
4
Serve the rice in a small bowl sprinkled with paprika. Serve the vegetables in a pan with a dash of sour cream, sprinkled with paprika and garnished with marjoram.