Pointed Cabbage-Carrot-Vegetable

Clean pointed cabbage, cut into quarters, remove stalk. Cut pointed cabbage leaves into coarse strips. Clean carrots, remove peel, leaving a little bit of green on it. Cut carrots in half diagonally. Cook carrots one after the other in boiling salted water for 5 minutes, pointed cabbage for 2-3 minutes, rinse and drain well. Shortly before serving, heat butter with 5 tbsp. cooking stock and warm the vegetables in it. Season with salt, pepper, 1 pinch of sugar and lemon zest.

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