Winter vegetables with cabbage

Prep 10 min·Cook 15 min·Total 25 min·4 servings·VEGAN·180 kcal

Ingredients

1/2 white cabbage
1-2 carrots (optional)
1 onion
1 tbsp olive oil
1 pinch of sugar
1/8 l (1/2 cup) of veggie broth
1/8 l (1/2 cup) of vegan cream (e.g., soy or oats)
Salt (pepper, fresh parsley)

Instructions

1.Cut the cabbage into thin strips - with a knife or a mandolin
2.Cut carrots into strips
3.Finely dice the onion
4.Heat the olive oil in a pan and sauté the onions
5.Add the cabbage and carrots and sauté for another 5 minutes
6.Deglaze with the veggie broth and simmer with the lid closed for about 10 minutes until the cabbage is soft
7.Add sugar, cream, salt and pepper and season to taste
8.Optional add fresh parsley and serve over mashed potatoes

Notes

Tip from my kitchen: slice the white cabbage as finely as you can so it steams faster and turns lovely and tender. A small pinch of sugar and a little caraway round out the flavor and make the cabbage easier to digest. If you like it creamier, simply add a little more vegan cream; savoy or pointed cabbage taste wonderful here too. Leftovers keep for 2–3 days in the fridge and reheat beautifully.

Nutrition per serving: 180 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook