Cabbage-Carrot Curry with Cinnamon

Ingredients

• 800 g savoy cabbage
• 2 carrots
• 1 untreated orange
• 1 tsp powdered sugar
• 2 tbsp olive oil
• 0.5 tsp Coriander seeds
• 0.5 tsp Peppercorns
• 1 stick cinnamon
• 1 pinch ground star anise
• 150 ml Vegetable broth
• Salt

Instructions

1. 1.

   Wash, trim and cut the savoy cabbage into strips; peel and cut the carrots into sticks. Zest the orange and squeeze out its juice. Sauté the powdered sugar with the oil, crushed coriander and pepper, the cinnamon stick and star anise briefly. Deglaze with the orange juice and a splash of broth, then add the cabbage, orange zest and carrots, season with salt, cover partially and simmer gently for about 15 minutes. Add more broth if needed and serve after tasting.

2. 2.

   Sauté the powdered sugar with the oil, crushed coriander and pepper, the cinnamon stick and star anise briefly. Deglaze with the orange juice and a splash of broth, then add the cabbage, orange zest and carrots, season with salt, cover partially and simmer gently for about 15 minutes. Add more broth if needed and serve after tasting.