Pointed cabbage-mushroom-pan with tomatoes

Name: Pointed cabbage-mushroom-pan with tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 bag (15 g) dried porcini; 300 pink mushrooms; 1 (approx. 1 kg) Pointed cabbage; 2 Tomatoes (about 65 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 2 stem(s) Parsley; 25 g Parmesan cheese

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 bag (15 g) dried porcini
300 pink mushrooms
1 (approx. 1 kg) Pointed cabbage
2 Tomatoes (about 65 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Whipped cream
2 TABLESPOONS sauce thickener
2 stem(s) Parsley
25 g Parmesan cheese

Directions

1
Pour 1/4 litre of hot water over porcini and leave to soak for approx. 25 minutes. In the meantime wash, clean and halve the mushrooms. Clean, wash and quarter the pointed cabbage and cut out the stalk.
2
Cut the pointed cabbage into strips. Wash, clean and slice the tomatoes. Heat the oil in a pan and fry the mushrooms for about 2 minutes. Add the pointed cabbage and braise for 10-12 minutes while turning.
3
Season with salt and pepper. Drain the porcini and collect the soaking water. Add the porcini and tomatoes to the pointed cabbage about 3 minutes before the end of the cooking time and cook along. Deglaze with 200 ml porcini water and cream and bring to the boil.
4
Add the sauce thickener while stirring, bring to the boil again and season to taste with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalk and cut into strips. Finely slice parmesan cheese with a peeler.
5
Serve the pointed cabbage pan sprinkled with parsley and parmesan.