Pointed Cabbage Polish with Brown Butter, Hard Boiled Egg and Boiled Ham

Lightly caramelize sugar, dissolve 50 g butter in it and sauté pointed cabbage pieces in it, season with salt, pour clear soup and stew with closed lid in 5-10 min. until soft. In the meantime, foam the remaining butter, when it is slightly brown, add the breadcrumbs and fry lightly. Coarsely chop the hard-boiled eggs and fold in with the chives. Season with salt and pepper. Remove the pointed cabbage from the broth, drain and serve. Spoon crumbled egg butter over it and place cooked ham next to it.

Tip:

Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.

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