Cabbage with Creme Fraiche


White cabbage
Creme Fraiche
Grate the cabbage on a food processor or grater. Braise it in oil on low heat with lead on it. (Should loose its juice and not burn down but boil in that. Or little water has to be added. ) Smesh or chopp the garlic and add to the cabbage. Sprinkle with vinegar, add salt.
Mix 2-3 ts of flour with creme fraiche knotsless and add to the cabbage towards the end when is already tender. Add finelly cut dill on the end and give it a last, short , fast boil.
The consistency should be something like the mashed potatoes. Serve as garnish with steaks or just simply with french toast, halloumi cheese, whatever.

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