Cabbage with Chili

Ingredients

• 1 kg cabbage (0.8–1 head)
• Salt
• 2 red chili peppers
• 3 Garlic cloves
• 1 onion
• 4 tbsp rapeseed oil
• 125 ml Vegetable broth
• 0.5 lemon (juice)
• Pepper
• nutmeg

Instructions

1. 1.

   Clean the cabbage, quarter it and remove the core. Cut into about 1 cm wide strips and blanch in boiling salted water for 2–3 minutes. Drain and shock with ice-cold water, then let drain well.

2. 2.

   Wash, trim, halve lengthwise and slice the chili peppers. Peel and slice the garlic cloves. Peel, quarter and cut the onion into strips.

3. 3.

   Heat oil in a large hot wok or skillet and sauté onions, garlic and chili for 1 minute until lightly browned. Add the cabbage, stir briefly, then pour in broth. Cover and cook over medium heat for about 5 minutes. Finish with lemon juice, salt, pepper and a pinch of freshly grated nutmeg.