Red cabbage with nuts and crème fraîche

crème fraîche

Preparation time: cca. 20 minutes (plus cooking time)
Per portion cca. 175 kcal / 735 kJ
4 g P, 12 g F, 10 g CH
Serves 4

  • 700 g red cabbage
  • 3 tbsp spelt flour
  • 2 tbsp butter
  • 500 ml vegetable stock
  • salt
  • pepper
  • 1 tsp lemon juice
  • 100 g crème fraîche
  • 2 tbsp chopped hazelnuts
  1. 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.
  2. 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.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.

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