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🍽️ Crispy White Cabbage with Sour Cream

170 kcal · 30 min · 4 servings

Ingredients

• 1 kg white cabbage
• 1 tbsp ghee
• 2 tsp caraway seeds
• salt
• 4 tbsp vegetable broth
• 5 tbsp sour cream
• 1 tbsp butter

Instructions

1. 1. Remove the outer leaves from the white cabbage.
2. 2. Trim the hard core at the bottom of the cabbage head.
3. 3. Cut the white cabbage into eight large wedges.
4. 4. Bring plenty of water with plenty of salt to a boil.
5. 5. Place the cabbage wedges into the boiling water.
6. 6. Cook the cabbage covered for 5 minutes.
7. 7. Rinse the cabbage immediately with cold water.
8. 8. Let the cabbage drain well.
9. 9. Heat ghee (clarified butter) in an ovenproof pan.
10. 10. Fry the cabbage wedges on all sides until browned.
11. 11. Pour cumin, salt, and vegetable broth over the cabbage.
12. 12. Simmer the cabbage covered for 15 minutes.
13. 13. Preheat the oven to 220 degrees Celsius.
14. 14. Pour sour cream over the cabbage pieces.
15. 15. Top the cabbage with small flakes of butter.
16. 16. Brown the cabbage lightly in the oven for 8 minutes.

Nutrition per serving

• kcal: 170
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 11 g