Pointed cabbage and carrot pan

Name: Pointed cabbage and carrot pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Tofu Nature; 3 TABLESPOONS Soy sauce; 7-10 Tbsp a few squirts of Tabasco; 400 g small carrots; 400 g new potatoes; 7-10 Tbsp Salt; 1 (approx. 450 g) Pointed cabbage; 2 red onions; 5 TABLESPOONS Flour; 2 Eggs; 100 g Sesame; 1-2 TABLESPOONS clarified butter; 1/4 l Vegetable broth (instant); 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Tofu Nature
3 TABLESPOONS Soy sauce
7-10 Tbsp a few squirts of Tabasco
400 g small carrots
400 g new potatoes
7-10 Tbsp Salt
1 (approx. 450 g) Pointed cabbage
2 red onions
5 TABLESPOONS Flour
2 Eggs
100 g Sesame
1-2 TABLESPOONS clarified butter
1/4 l Vegetable broth (instant)
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Drain the tofu and cut into approx. 8 slices. Sprinkle with soy sauce and Tabasco, leave to stand. Peel and wash the carrots and potatoes and cook in salted water for about 15 minutes. Then cut in half.
2
In the meantime cut the cabbage in half, cut out the stalk. Quarter cabbage, cut into pieces, wash and drain. Peel and slice the onions. Turn tofu slices one after the other in flour, whisked eggs and sesame seeds.
3
Drink: cold beer
4
Serve garnished with parsley.