Preparation time: cca. 20 minutes (plus cooking time)
Per portion cca. 175 kcal / 735 kJ
4 g P, 12 g F, 10 g CH
- 700 g red cabbage
- 3 tbsp spelt flour
- 2 tbsp butter
- 500 ml vegetable stock
- 1 tsp lemon juice
- 100 g crème fraîche
- 2 tbsp chopped hazelnuts
- Wash and dry the red cabbage and cut of the hard core, then slice into thin strips. Sauté the spelt flour in the hot butter in a pan. Pour over the vegetable stock, stir, and add salt, pepper and lemon juice to taste.
- Heat the red cabbage strips in the sauce for 5 minutes. Pour over the crème fraîche and stir. Dry fry the chopped hazelnuts in a pan. Sprinkle over the red cabbage and serve hot.