Pointed cabbage in soy cream
by Tavolino
A creamy and light pointed cabbage dish that impresses with a subtle note of paprika and fresh dill. It is excellent as a vegetarian side dish.
Ingredients
- Pointed cabbage 300 g
- Onions 2
- Rapeseed oil 1 tbsp
- Paprika powder (sweet) 1 tbsp
- Soy cream 150 ml
- Vegetable broth 100 ml
- Dill 3 sprigs
- Salt to taste
- Pepper to taste
Preparation
- 1
Clean and wash the pointed cabbage and remove the core in a wedge shape. Then cut the cabbage into fine strips.
- 2
Peel the 2 onions and also cut them into fine strips.
- 3
Heat 1 tbsp of rapeseed oil in a pot and sauté the onion strips over medium heat until translucent.
- 4
Add the pointed cabbage to the onions and sauté for 3 minutes.
- 5
Sprinkle the vegetables with 1 tbsp of paprika powder.
- 6
Deglaze with 150 ml of soy cream and 100 ml of vegetable broth.
- 7
Let everything simmer over medium heat for 9 minutes.
- 8
Meanwhile, wash the 3 sprigs of dill, shake dry, pluck the fronds, and finely chop them.
- 9
Season the cabbage with salt and pepper to taste and stir in the dill.