Pointed Cabbage with Ham and Cream Sauce

For the pointed cabbage with ham-cream sauce, clean the pointed cabbage, remove outer leaves if necessary and finely shave the cabbage with a cabbage slicer or sharp knife. Cut the ham into fine cubes and the spring onions into rings.

Boil salted water in a saucepan, add cabbage and boil briefly. Strain (reserving some of the cooking juices) and drain the pointed cabbage. Now heat butter or clarified butter and slowly sauté the onions until light. Add ham cubes, sweat briefly and deglaze with strong white wine. Let it boil down almost completely. Mix crème fraîche with whipped cream until smooth and add. Boil down briefly and then add the cabbage. Season with salt, pepper and nutmeg or curry powder.

Simmer cabbage slowly until soft, adding a little cooking stock or water as needed. (If the sauce is too liquid, mix a little flour with crème fraîche or water and thicken the sauce with it). Serve creamy cooked cabbage and sprinkle with parsley.

Preparation Tip:

Serve the pointed cabbage with ham and cream sauce with parsley potatoes as a main meal or as a side dish with boiled beef, pork chops, etc.

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