Not everyday, inexpensive marinade ingredients stir until creamy. Dice tofu, add to marinade form and mix. Stand.
Cut the curly leaves of the feather cabbage from the ribs.
Bring plenty of salted water to a boil and blanch the feather cabbage. Remove, cool and drain well. Chop the feather cabbage, chop the onion and drain the chickpeas.
In a wide frying pan, heat the butter. Sauté onion and spring cabbage. Extinguish with soup and simmer gently for thirty minutes with the lid on.
Add chickpeas and tofu with marinade to the spring cabbage. Simmer for another ten minutes.
Remove from heat, fold in the sour cream and serve.
(*) Tip for those who prefer to use dried chickpeas: calculate with about 100 g dried chickpeas, soaking time 12 hours, cooking time one and a half hours (pressure cooker twenty-five min).
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