Steamed creamed pointed cabbage

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
5 1
With tender pointed cabbage in a fine sauce with horseradish no meat is missing
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 800 g new potatoes
  • 1 Pointed cabbage (approx. 800 g each)
  • 1 Onions
  • 2 TABLESPOONS Butter
  • 200 g Whipped cream
  • 2 TEASPOONS Vegetable broth (instant)
  • 1 collar Chervil
  • 1 tsp, heaped Cornstarch
  • 2 TEASPOONS Cream horseradish (glass)
  • 7-10 Tbsp salt, pepper

Directions

  1. 1

    Wash the potatoes thoroughly and cook in water for about 20 minutes. Clean the pointed cabbage, wash, cut into eighths and cut out the stalk. Peel and finely chop the onion.

  2. 2

    Heat butter in a large pan with lid. Sauté the onion until transparent. Add 200 ml water and cream, bring to the boil. Stir in stock. Put the pointed cabbage in the stock, cover and stew for about 20 minutes.

  3. 3

    Wash and chop the chervil. Take out cabbage. Stir the starch and a little water until smooth, stir into the cream stock, bring to the boil and simmer for about 3 minutes. Season the sauce with horseradish, salt and pepper. Stir in chervil. Drain the potatoes. Arrange everything.

Nutrition Facts

KCAL
520 kcal
CARBS
42 g
FATS
33 g
PROTEINS
10 g