Pointed cabbage pan with cheese sauce

Name: Pointed cabbage pan with cheese sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 2 (600 g each) Heads pointed cabbage; 1 (40 g) Onion; 500 g Carrots; 2 tablespoons (10 g each) Oil; 7-10 Tbsp freshly ground white pepper; 1/2 l Vegetable broth (instant); 1/2 bunch Chives; 75 g Cream cheese with herbs (8% fat absolute); 1 tablespoon (8 g) sauce thickener; 7-10 Tbsp Sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g baby potatoes
7-10 Tbsp Salt
2 (600 g each) Heads pointed cabbage
1 (40 g) Onion
500 g Carrots
2 tablespoons (10 g each) Oil
7-10 Tbsp freshly ground white pepper
1/2 l Vegetable broth (instant)
1/2 bunch Chives
75 g Cream cheese with herbs (8% fat absolute)
1 tablespoon (8 g) sauce thickener
7-10 Tbsp Sugar

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. In the meantime clean the cabbage, cut into quarters and cut out the stalk. Cut cabbage into pieces. Peel and finely chop the onion.
2
Clean, wash and slice the carrots. Drain potatoes, rinse and peel. Heat oil in a pan and fry potatoes for about 4 minutes while turning over medium heat.
3
Remove from the pan. Add cabbage, onion and carrots to the pan and fry well. Add potatoes to the vegetables in the pan. Season with salt and pepper. Deglaze with stock, bring to the boil and simmer for about 6 minutes.
4
Meanwhile wash the chives, dab dry and cut into small rolls. Stir in cream cheese, bring to the boil again and thicken with sauce thickener. Season the pointed cabbage pan with salt, pepper and sugar again.
5
Serve on plates sprinkled with chives.