Pointed cabbage with Roquefort cream
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
2
- 1/2 Pointed cabbage
- 2 medium-sized carrots
- 7-10 Tbsp Salt
- 1 medium onion
- 10 g Butter or margarine
- 200 g Whipped cream
- 50 g Roquefort cheese
- 7-10 Tbsp white pepper
- 1 TABLESPOON Sunflower seeds
- 1/2 bunch Chives
Directions
- 1
Clean and wash the pointed cabbage and cut into slices. Peel carrots and cut them diagonally into thin slices. Cook in boiling salted water for about 10 minutes. Peel and finely chop the onion.
- 2
Heat the fat in a pot and sauté the onion in it until transparent. Deglaze with the cream. Crumble Roquefort and melt in the sauce. Season to taste with salt and pepper. Roast the sunflower seeds. Wash the chives and cut into fine rolls.
- 3
Drain the pointed cabbage and carrots and arrange on a plate. Cover with Roquefort cream and sprinkle with sunflower seeds and chives. Serve with new boiled potatoes.
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