White cabbage curry with egg

Name: White cabbage curry with egg
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 1 medium onion; 1 kg White cabbage; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1-2 TEASPOONS Curry; 150 g red lentils; 1 TEASPOON Vegetable broth (instant); 150 g Whipped cream; 4-8 Eggs; 2-3 TABLESPOONS Peanut kernels (e.g. unsalted); 7-10 Tbsp some parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
1 medium onion
1 kg White cabbage
2-3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1-2 TEASPOONS Curry
150 g red lentils
1 TEASPOON Vegetable broth (instant)
150 g Whipped cream
4-8 Eggs
2-3 TABLESPOONS Peanut kernels (e.g. unsalted)
7-10 Tbsp some parsley

Directions

1
Peel, wash and cut the potatoes into pieces. Peel and finely chop the onion. Clean, wash and quarter the white cabbage and cut the stalk into wedges. Cut white cabbage into bite-sized pieces
2
Heat the oil. Fry the onion and cabbage well. Add potatoes and steam for about 7 minutes. Season with salt, pepper and curry
3
Deglaze with approx. 300 ml water. Wash and add the lentils. Bring everything to the boil and stir in broth. Cover and simmer for about 10 minutes. Refine with cream shortly before the end of the cooking time
4
In the meantime, boil the eggs for about 8 minutes until they are soft. Quench, peel and halve. Serve with the white cabbage curry. Sprinkle with peanuts, garnish with parsley