Pointed cabbage ragout with cheese sauce

Name: Pointed cabbage ragout with cheese sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g baby potatoes; 1.2 kg Pointed or white cabbage; 1 medium onion; 500 g Carrots; 2 TABLESPOONS oil, salt, pepper; 2 TEASPOONS Vegetable broth; 150 g Cream cheese with herbs from Provence; 1-2 TABLESPOONS sauce thickener; 1/2 bunch Chives

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g baby potatoes
1.2 kg Pointed or white cabbage
1 medium onion
500 g Carrots
2 TABLESPOONS oil, salt, pepper
2 TEASPOONS Vegetable broth
150 g Cream cheese with herbs from Provence
1-2 TABLESPOONS sauce thickener
1/2 bunch Chives

Directions

1
Wash the potatoes thoroughly and boil in water for about 20 minutes
2
Quarter the cabbage and cut out the stalk. Cut the cabbage into pieces. Peel and chop the onion. Peel, wash and chop the carrots. Peel and rinse the potatoes.
3
Heat the oil in a large frying pan. Fry the potatoes for about 5 minutes while turning. Take out. Fry cabbage, onion and carrots, if necessary in portions, in hot frying fat for 3-4 minutes, season
4
Add the potatoes and all the vegetables to the pan. Deglaze with 1/2 l water, bring to the boil. Stir in the broth and simmer for about 5 minutes
5
Add cream cheese to the sauce and let it melt. Bind the sauce with sauce thickener. Season to taste with salt and pepper. Arrange the pointed cabbage ragout. Wash the chives, cut into fine rolls and sprinkle over the ragout