Pointed cabbage pan with paprika

Name: Pointed cabbage pan with paprika
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g lean bacon; 1 (30 g) peeled onion; 50 g cleaned red pepper; 150 g cleaned pointed cabbage; 1 tsp (5 g) Oil; 60 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 20 g Sour cream or sour cream; 7-10 Tbsp chopped parsley; 1 washer Toast

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g lean bacon
1 (30 g) peeled onion
50 g cleaned red pepper
150 g cleaned pointed cabbage
1 tsp (5 g) Oil
60 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
20 g Sour cream or sour cream
7-10 Tbsp chopped parsley
1 washer Toast

Directions

1
Finely dice bacon and onion. Wash the bell peppers and also dice them finely. Wash the pointed cabbage and cut into slices. Heat oil in a coated pan and leave the bacon in it until crispy.
2
Add onion and paprika and fry while turning. Remove everything. Fry cabbage in the frying fat on both sides for about 5 minutes. Deglaze with stock and cook for another 5 minutes. Season with salt, pepper and nutmeg.
3
Arrange in a flat bowl. Pour the bacon-pepper mixture over it. Serve with a dash of sour cream. Sprinkle with parsley. Roast the toast and eat with it.