Pointed cabbage with pesto cream

Name: Pointed cabbage with pesto cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Heads of pointed cabbage (500 g each); 1 big onion; 500 g ready-to-cook shrimps; 4 TABLESPOONS Olive oil; 400 g Whipped cream; 3-4 Tsp Tomato Pesto (Pesto Rosso); 7-10 Tbsp possibly 1 tablespoon light sauce thickener; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Heads of pointed cabbage (500 g each)
1 big onion
500 g ready-to-cook shrimps
4 TABLESPOONS Olive oil
400 g Whipped cream
3-4 Tsp Tomato Pesto (Pesto Rosso)
7-10 Tbsp possibly 1 tablespoon light sauce thickener
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Basil

Directions

1
Clean, wash and quarter the pointed cabbage. Remove stalk and cut pointed cabbage into wide strips. Peel and roughly dice the onion. Shrimps wash, dab dry. Heat 2 tablespoons of oil in a large frying pan or pot, fry the onion in it.
2
Add the pointed cabbage and fry briefly. Add cream, stir in pesto and simmer for 5-6 minutes. Stir several times. Heat 2 tablespoons of oil in a pan, fry the prawns for 1-2 minutes on each side.
3
Thicken the sauce with sauce thickener if necessary. Season with paprika, salt and pepper. Season vegetables with salt and pepper. Arrange prawns and pointed cabbage, serve garnished with basil. Bread tastes good with it.