Steamed pointed cabbage with carrot salsa

Name: Steamed pointed cabbage with carrot salsa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 small pointed cabbage (450-500 g each); 10 (approx. 500 g) baby carrots; 7-10 Tbsp Salt; 1 medium onion; 1/2 red chilli pepper; 4-6 Tbsp Olive oil; 250 ml Vegetable broth (instant); 4-5 Tbsp Tomato ketchup; 40 g sliced parmesan cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 small pointed cabbage (450-500 g each)
10 (approx. 500 g) baby carrots
7-10 Tbsp Salt
1 medium onion
1/2 red chilli pepper
4-6 Tbsp Olive oil
250 ml Vegetable broth (instant)
4-5 Tbsp Tomato ketchup
40 g sliced parmesan cheese

Directions

1
Clean the pointed cabbage, halve or quarter it and wash it briefly. Wash and peel the carrots. Put approx. 1/2 litre into a large, wide pot with steaming insert and bring to the boil. Put carrots and pointed cabbage in it, sprinkle with salt and stew covered for about 12 minutes.
2
Peel and finely chop the onion. Remove the seeds from the chilli and chop finely. Remove 6 cooked carrots from the pot and dice finely. Heat olive oil in a pan and sauté the onion. Add carrots and chillies, deglaze with stock and stir in ketchup.
3
Bring to the boil and let it boil down in the open pan for about 5 minutes. Season salsa with salt. Arrange the pointed cabbage on a plate with the carrot salsa. Garnish with the remaining carrots and sprinkle with parmesan slices.