Pointed cabbage in curry cream sauce
by Tavolino
A creamy and flavorful vegetable dish that works perfectly as a light side dish for meatballs or other meat dishes.
Ingredients
- Pointed cabbage 1 small
- Onion 1
- Clarified butter 1 tbsp
- Curry powder 2 tbsp
- Heavy cream 200 ml
- Salt 1 pinch
- Pepper 1 pinch
- Cornstarch 1 tsp
Preparation
- 1
Clean the pointed cabbage, remove the outer leaves, quarter it, and cut out the core.
- 2
Cut the cleaned cabbage into fine strips and wash thoroughly.
- 3
Peel the onion and dice finely.
- 4
Heat 1 tbsp of clarified butter in a pan and sauté the diced onion until translucent.
- 5
Add the sliced pointed cabbage to the onions and sauté briefly until it wilts slightly.
- 6
Sprinkle 2 tbsp of curry powder over the cabbage and toast briefly.
- 7
Deglaze with 200 ml of heavy cream and bring to a brief boil.
- 8
Season the dish to taste with salt and pepper.
- 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.