White Cabbage

Ingredients

• 1 kg white cabbage
• 1 EL clarified butter
• 2 TL cumin seeds
• Salt
• 4 EL vegetable broth
• 5 EL sour cream
• 1 EL Butter

Instructions

1. 1.

   Remove the outer leaves of the cabbage, trim the core, and cut the cabbage into wedges. Bring a generous amount of salted water to a boil, add the wedges, cover and simmer for 5 minutes; rinse under cold water and drain. In a heat‑proof pan heat the clarified butter and brown the cabbage wedges all around.

2. 2.

   Add cumin seeds, salt, and vegetable broth, cover and steam for 15 minutes. Preheat the oven to 220 °C. Pour sour cream over the cabbage pieces, top with butter flakes, and bake in the oven for 8 minutes until lightly browned.