Pan-fried vegetables

Name: Pan-fried vegetables
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 200 g Mushrooms; 2 Tomatoes; 1/2 (approx. 500 g) Head pointed cabbage; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Whipped cream; 150 g Cream cheese with herbs from Provence; 2 discs Toast; 1 Garlic clove; 3 Stem(s) Thyme; 1 TABLESPOON Butter or margarine

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

200 g Mushrooms
2 Tomatoes
1/2 (approx. 500 g) Head pointed cabbage
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Whipped cream
150 g Cream cheese with herbs from Provence
2 discs Toast
1 Garlic clove
3 Stem(s) Thyme
1 TABLESPOON Butter or margarine

Directions

1
Clean, wash and slice the mushrooms. Clean, wash, quarter and seed the tomatoes. Cut the flesh into slices. Clean and wash cabbage and cut out the stalk. Cut cabbage into strips. Heat lard.
2
Sauté the cabbage for about 10 minutes, turning it over. Season with salt and pepper and take out. Fry the mushrooms in the frying fat at high heat and season with salt and pepper. Deglaze with cream and 300 ml water and simmer for about 5 minutes. Stir in cream cheese. Heat up tomato wedges and cabbage in it. Remove the crusts from the toast and cut in half diagonally. Peel garlic and press through a garlic press. Wash and chop the thyme. Heat the fat. Sauté garlic in it.
3
Heat up tomato wedges and cabbage in it. Remove the crusts from the toast and cut in half diagonally. Peel garlic and press through a garlic press. Wash and chop the thyme. Heat the fat. Sauté garlic in it. Add thyme and fry the toast briefly. Serve vegetable pan with toast sticks
4
Pan: Cherry