Pointed Cabbage with Ham and Caraway

This pointed cabbage with ham and cream is a simple, classic side dish. The soft, creamy sauce and a hint of caraway go well with both fish and meat. Serve with a few boiled potatoes or alongside a piece of fried fish or meat.

Serves: 4
Preparation: 10–15 minutes
Cooking: approx. 15 minutes
Total time: approx. 30 minutes

Ingredients

• 1 pointed cabbage
• 100 g ham (preferably diced or sliced cooked ham)
• 25 g butter
• 100 ml cooking cream
• 1 tsp caraway seeds
• salt and freshly ground black pepper

Preparation

• Cut the pointed cabbage in half lengthways, remove the hard core and then slice the cabbage into thin strips.
• Wash the pointed cabbage in plenty of cold water and drain well in a colander.
• Cut the ham into small cubes or strips.

Method

1. Start the cabbage Heat the butter in a large frying pan or sauté pan over a medium-high heat. Add the pointed cabbage, together with the caraway seeds. Fry, turning regularly, for 3–4 minutes, until the strips start to soften and shrink slightly.
2. Steam until tender Reduce the heat to low. Put a lid on the pan and let the pointed cabbage steam gently for a further 8–10 minutes until tender. Stir occasionally. The cabbage should be cooked but still have a slight bite.
3. Add the ham and cream Add the diced ham and the cooking cream. Stir well and heat for another 2–3 minutes over a low heat, without letting it boil, until the sauce has thickened slightly and the ham is piping hot.
4. Season Season with salt and freshly ground black pepper. Taste and adjust if needed.
5. Serve Serve the pointed cabbage with ham and cream straight away, as a warm side dish with fish or meat, with boiled potatoes or another simple potato accompaniment.