Pointed cabbage and mushroom pan with tomatoes

For 4 people
  • 1 bag (15 g) dried porcini mushrooms
  • 300 pink mushrooms
  • 1 (approx. 1 kg) Pointed cabbage
  • 2 Tomatoes (approx. 65 g each)
  • 3 EL Oil
  • Salt
  • Pepper
  • 250 g whipped cream
  • 2 EL light sauce binder
  • 2 stem ( e) Parsley
  • 25 g Parmesan cheese
40 minutes
easy
1.
Pour 1/4 liter of hot water over boletus and pour approx. 25 Let soak for minutes. In the meantime, wash, clean and halve the mushrooms. Clean, wash and quarter the pointed cabbage and cut out the stalk.
2.
Cut the pointed cabbage into strips. Wash and clean tomatoes and cut into wedges. Heat the oil in a pan and fry the mushrooms for about 2 minutes. Add pointed cabbage and let simmer for 10-12 minutes while turning.
3.
Season with salt and pepper. Drain the porcini mushrooms while collecting the soaking water. Add the porcini mushrooms and tomatoes to the pointed cabbage about 3 minutes before the end of the cooking time and cook at the same time. Deglaze with 200 ml porcini mushroom water and cream and bring to the boil.
4.
Scatter sauce thickener while stirring, bring to the boil againleave and season with salt and pepper. Wash the parsley, pat dry, pluck the leaves from the stalk and cut into strips. Finely slice the parmesan with a peeler.
5.
Serve the pointed cabbage pan sprinkled with parsley and parmesan.
1 person approx.:
  • 370 kcal
  • 1550 kJ
  • 11 g protein
  • 30 g fat
  • 12 g carbohydrates

0 Comments

Leave A Comment