Pointed cabbage pan with sesame

Name: Pointed cabbage pan with sesame
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 500 g Potatoes; 2 TABLESPOONS Sesame; 2-3 TABLESPOONS Oil; 1 (approx. 750 g) medium pointed cabbage; 1 medium red pepper; 1 medium onion; 1 Garlic clove; 7-10 Tbsp salt, white pepper; 1 TEASPOON Vegetable broth; 1 TEASPOON Curry; 150 g Cream-Yoghurt

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

500 g Potatoes
2 TABLESPOONS Sesame
2-3 TABLESPOONS Oil
1 (approx. 750 g) medium pointed cabbage
1 medium red pepper
1 medium onion
1 Garlic clove
7-10 Tbsp salt, white pepper
1 TEASPOON Vegetable broth
1 TEASPOON Curry
150 g Cream-Yoghurt

Directions

1
Peel and wash the potatoes and cut them lengthwise into slices. Roast sesame seeds in a large pan without additional fat. Remove
2
Heat the oil in a frying pan. Fry the potatoes in it openly at medium heat for 5-10 minutes, turning from time to time
3
Clean, quarter and wash the cabbage, remove the stalk. Cut cabbage into strips. Clean, wash and chop the peppers. Peel and finely dice onion and garlic
4
Season potatoes with salt and pepper. Fry onion, garlic, cabbage and paprika briefly. Stir in 1/8 l water and stock. Bring everything to the boil, cover and cook for another 10-15 minutes. Turn from time to time
5
Season everything with salt, pepper and curry. Stir the yoghurt until smooth and pour over the cabbage. Sprinkle with sesame seeds