Pointed cabbage in curry cream sauce

Preparation

1. 1
   Step 1

   Clean the pointed cabbage, remove the outer leaves, quarter it, and cut out the core.

2. 2
   Step 2

   Cut the cleaned cabbage into fine strips and wash thoroughly.

3. 3
   Step 3

   Peel the onion and dice finely.

4. 4
   Step 4

   Heat 1 tbsp of clarified butter in a pan and sauté the diced onion until translucent.

5. 5
   Step 5

   Add the sliced pointed cabbage to the onions and sauté briefly until it wilts slightly.

6. 6
   Step 6

   Sprinkle 2 tbsp of curry powder over the cabbage and toast briefly.

7. 7
   Step 7

   Deglaze with 200 ml of heavy cream and bring to a brief boil.

8. 8
   Step 8

   Season the dish to taste with salt and pepper.

9. 9
   Step 9

   If the sauce is too thin, stir 1 tsp of cornstarch with a little water until smooth and stir into the sauce until the desired consistency is reached.