Creamy Paprika Cabbage with Tofu

For the cabbage, first peel the onion and cut into fine rings. Peel garlic and chop very finely. Wash, seed and dice the peppers. Quarter the cabbage head, remove the stalk and also cut into bite-sized pieces.

Heat oil in a pan and sauté onion until translucent. Add garlic, cumin, paprika and cabbage and sauté until the cabbage has taken color. Then pour in soup and whipping cream, season with paprika powder, salt and pepper and let the cabbage simmer gently for about 10 minutes.

In the meantime, season the tofu all over with paprika and chili powder and chop into small cubes. Heat oil in another pan and fry the tofu cubes in it until golden brown.

Mix créme fraîche with flour and a little water until smooth and stir briskly into the cabbage to thicken.

Pour the paprika cabbage into deep plates, spread the tofu cubes on top, garnish with parsley and serve.

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