Colorful Cabbage

Cut the onion into fine rings, press the garlic and sauté in clarified butter in a saucepan until translucent. Chop the mushrooms and add to the onions, sauté briefly. Add sauerkraut and veal stock and cook with lid on for about 15 minutes.

Peel potatoes and cut into tender strips. Divide broccoli into roses and blanch in boiling hot water for 5 min. Dice the peeled, seeded tomatoes and add to the sauerkraut with the finely sliced carrot and broccoli roses. Simmer for about 5 minutes, season with salt, pepper and sugar.

Sprinkle with chervil before serving. Serve with steamed pollack.

Tip: Instead of clarified butter, you can also use butter in most cases.

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