Pointed cabbage pan

Name: Pointed cabbage pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 4 TABLESPOONS Oil; 250 g red peppers; 1 (approx. 1 kg) Head pointed cabbage; 1 Onion; 1 Garlic clove; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 150 g Cream-Yoghurt; 2 TABLESPOONS Sesame

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
4 TABLESPOONS Oil
250 g red peppers
1 (approx. 1 kg) Head pointed cabbage
1 Onion
1 Garlic clove
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
150 g Cream-Yoghurt
2 TABLESPOONS Sesame

Directions

1
Peel, wash and slice the potatoes. Heat the oil in a large pan. Fry the potatoes in it at medium heat for about 10 minutes. In the meantime, clean and wash the peppers and cut them into small pieces. Clean, wash and cut cabbage into strips. Peel and finely dice onion and garlic.
2
Add vegetables, onion and garlic to the potatoes, pour on broth and cook for another 10 minutes. Turn from time to time. Season the cabbage pan with salt, pepper and curry. Roast sesame seeds in a pan without fat. Mix yoghurt and pour over the cabbage. Serve sprinkled with sesame seeds