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.

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