Pilaf with Pointed Cabbage and Lemon Strips

For those who love strawberries:

Sauté the leek in butter. Sprinkle in long-grain rice, sauté until it crackles. Extinguish with wine, cook completely.

Gradually add vegetable broth, cook at low temperature until al dente.

Add salt, pepper and mascarpone cheese.

Stir-fry the cabbage and mushrooms in portions in the hot oil for one to three minutes, arrange on the long-grain rice, sprinkle with lemon and parsley. Serve immediately.

Tips: Use hazelnut puree (health food store) instead of mascarpone. Serve with grated cheese, if desired. Replace pointed cabbage with endive. Replace risotto rice with pearl barley.

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