Colourful pointed cabbage pot

Name: Colourful pointed cabbage pot
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1/2 Pointed cabbage or 1/4 savoy cabbage (approx. 300 g); 200 g Potatoes; 1-2 (approx. 150 g) Carrots; 1 TABLESPOON Diced ham; 1-2 TEASPOONS Oil; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Chives; 1 tablespoon (20 g) ripened cream; 7-10 Tbsp salt, pepper, nutmeg

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1/2 Pointed cabbage or 1/4 savoy cabbage (approx. 300 g)
200 g Potatoes
1-2 (approx. 150 g) Carrots
1 TABLESPOON Diced ham
1-2 TEASPOONS Oil
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Chives
1 tablespoon (20 g) ripened cream
7-10 Tbsp salt, pepper, nutmeg

Directions

1
Clean, wash and cut the cabbage into large pieces. Peel and wash potatoes and carrots. Dice potatoes, cut carrots into slices
2
Drain the ham in a pot in hot oil, remove. Sauté the potatoes and vegetables in the frying fat. Add 1/4-3/8 l water and bring to the boil. Stir in stock and simmer covered for 15-20 minutes
3
Wash the chives and cut into small rolls. Stir sour cream into the vegetables. Season to taste with salt, pepper and nutmeg. Sprinkle stew with ham and chives
4
- The pointed cabbage pot provides with 16 g of dietary fibre a good half of the recommended daily intake. The requirement for vitamin C is covered by about 140%, for B1 by about 40% and for folic acid by about one third.
5
- The remaining pointed cabbage, wrapped in foil, will keep in the refrigerator for 2-3 days. The tender vegetables can be used to conjure up many quick dishes, such as an Asian vegetable pan