Sautéed Pointed Cabbage with Smoked Paprika and Creamy Polenta

Zutaten

• ✓1 medium (about 600-800g) pointed cabbage
• ✓1 large onion
• ✓2 pieces garlic cloves
• ✓150 g polenta
• ✓750 ml vegetable broth
• ✓50 g (optional) Parmesan, grated
• ✓1 tsp smoked paprika powder
• ✓50 g butter
• ✓2 tbsp olive oil
• ✓to taste salt
• ✓to taste black pepper
• ✓for garnish fresh parsley

Zubereitung

1. 1

   Quarter the pointed cabbage, remove the tough core, and cut the cabbage into strips about 2 cm wide. Finely dice the onion and chop the garlic.

2. 2

   In a pot, heat the butter and olive oil. Sauté the diced onion over medium heat until translucent (about 5 minutes).

3. 3

   Add the chopped garlic and smoked paprika powder and briefly sauté until fragrant (about 30 seconds).

4. 4

   Add the cabbage strips and sauté for about 5-7 minutes, stirring, until they are lightly browned and softened.

5. 5

   Pour in the vegetable broth, bring to a boil, and simmer the cabbage covered for about 10 minutes until tender but still crisp.

6. 6

   Meanwhile, in a separate pot, prepare the polenta according to the package instructions using the vegetable broth. When the polenta is creamy, stir in the grated Parmesan (if using) and part of the butter.

7. 7

   Season the sautéed cabbage with salt and freshly ground black pepper. Stir in the remaining butter.

8. 8

   Distribute the creamy polenta onto plates, arrange the sautéed cabbage on top, and garnish with fresh parsley.