Pointed cabbage with morel cream sauce
easy
40 mins
40 mins
Ingredients
- 20 g dried pointed morels
- 1/2 bunch Parsley
- 1 TABLESPOON Butter or margarine
- 150 g Whipped cream
- 1 knife tip Beef Soup Paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 1 knife tip Curry
- 1-2 TABLESPOONS sauce thickener
- 1 (approx. 600 g) Pointed cabbage
- 150 g Tomatoes
Directions
- 1
Wash morels thoroughly in cold water and soak them in a good 1/8 litre of water for about 30 minutes. Wash the parsley and chop it except for something to garnish. Drain the morels and collect the soaking water. Heat the fat and sauté the parsley and morels in it. Deglaze with cream and soaking water.
- 2
Stir the beef soup paste, salt, pepper, nutmeg and curry into the sauce. Bring to the boil and simmer over a low heat for 5-10 minutes. Add the sauce thickener and bring to the boil again while stirring. Season to taste and keep warm. Clean, wash and quarter the pointed cabbage. Cook the cabbage quarters in plenty of boiling salted water for about 10 minutes. In the meantime, wash the tomatoes, dab them dry, dice them and put them into the hot sauce. Drain the pointed cabbage and arrange on a plate. Pour some sauce over them.
- 3
Cook the cabbage quarters in plenty of boiling salted water for about 10 minutes. In the meantime, wash the tomatoes, dab them dry, dice them and put them into the hot sauce. Drain the pointed cabbage and arrange on a plate. Pour some sauce over them. Garnish with parsley. Serve with new potatoes with butter
- 4
Preparation time approx. 40 minutes
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