Crispy Cabbage in Cream Sauce

Ingredients

• 1 kg crisp cabbage
• 1 tbsp sugar
• 1 onion
• 1 tbsp tarragon vinegar (or white wine vinegar)
• 1 Tbsp clarified butter
• 0.5 l vegetable broth
• 100 ml heavy cream
• 1 tsp potato starch
• Salt
• Pepper
• Chives

Instructions

1. 1.

   Wash the cabbage, remove the core and cut into 1 cm wide strips. Blanch in plenty of salted water for about 5 minutes, drain, shock with ice water and let dry. Dice the onion, sauté in butter, sprinkle with sugar, lightly caramelize, deglaze with vinegar, reduce slightly, add vegetable broth, then the cabbage and simmer gently until tender. Whisk the starch into a little cream, stir in the remaining cream, pour over the vegetables while stirring, bring to a boil once, season with salt and pepper.

2. 2.

   Plate on dishes and serve garnished with chives.