Pointed Cabbage in Lime Sauce

Clean and rinse the pointed cabbage. Remove the outer yellow leaves and remove the stem wedge-shaped. Wash the lime hot and cut the peel into thin threads with a zester. Squeeze out the juice.

Heat the butter in a large saucepan, pour in the pointed cabbage and pour it all together with clear soup. Cover and steam for about 15 min over medium heat.

Then remove the cabbage and keep warm. Strain the clear soup through a fine-mesh sieve. Stir yogurt with flour and pour into a small saucepan. Fold in the vegetable soup and let the whole thing bubble up while stirring. Add the lime juice and zest and season the sauce with salt and freshly ground pepper.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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