Cabbage, Stewed in Cream Sauce
Description
The appetizer comes together quickly and easily. If you're interested,
Instructions
- 1
Step 1
When preparing this dish, it is very important not to oversalt the cabbage. It is tender and thin, so too much salt will simply turn the vegetable into mush. Wash the cabbage and separate it into leaves.
- 2
Step 2
Coarsely chop the cabbage leaves. Heat sunflower oil in a skillet. Quickly sauté the napa cabbage leaves for 30 seconds to a minute. In a separate skillet, lightly stew the grated carrots. Add them to the cabbage. Season with salt and pepper. Simmer for about ten minutes until the vegetables are tender.
- 3
Step 3
Then add heavy cream to the vegetables. It will be simply perfect if you have homemade cream, but store-bought works too. The fat content should be around 30%.
- 4
Step 4
Simmer the cabbage for a few more minutes with the cream. If desired, add half a teaspoon of granulated sugar to the dish. Serve the cabbage with white bread or porridge.