Pointed cabbage slices in dill cream sauce

Name: Pointed cabbage slices in dill cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g new potatoes; 1 kg Pointed cabbage; 40 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 200 ml Vegetable broth (instant); 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 1/2 bunch Dill; 4 thick slices of cottage ham (approx. 100 g each)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g new potatoes
1 kg Pointed cabbage
40 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
200 ml Vegetable broth (instant)
250 g Whipped cream
2 TABLESPOONS sauce thickener
1/2 bunch Dill
4 thick slices of cottage ham (approx. 100 g each)

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Remove the outer leaves from the pointed cabbage. Cut cabbage into slices and fry in hot fat at medium heat for 10-15 minutes.
2
Turn several times in between. Season with salt, pepper and nutmeg. Remove from the pan and keep warm. Add stock and cream and bring to the boil. Stir in the sauce thickener. Wash the dill, dab dry and cut finely.
3
Add to the sauce. Season to taste with salt and pepper. Drain potatoes and peel if necessary. Arrange cabbage slices with sauce, potatoes and ham on a plate.