Steamed pointed cabbage

Name: Steamed pointed cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 800 g); 800 g new potatoes; 400 g Whipped cream; 200 ml Vegetable broth; 1 collar Chervil; 1 go. tablespoon of starch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 800 g)
800 g new potatoes
400 g Whipped cream
200 ml Vegetable broth
1 collar Chervil
1 go. tablespoon of starch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean the pointed cabbage, quarter it, cut out the hard stalk. Wash potatoes thoroughly. Put the cabbage quarters upright in a large high pot (must still be able to be closed with a lid). Spread potatoes around it. Pour on cream and stock, cover and steam over medium heat for about 40 minutes.
2
Wash the chervil and dab dry. Pluck the leaves from the stems and chop them, except for a little bit for garnishing. Remove potatoes and cabbage. Mix starch with a little water, boil up cabbage stock, thicken with starch, season with salt, pepper and a little nutmeg and stir in chervil. Arrange potatoes, cabbage and sauce on plates, garnish with chervil