Preparation in 60 min (of which 45 min steaming):
Clean cabbage, cut into quarters and remove center stalk. Slice cabbage into thin strips. Rinse peppers, remove seeds and intermediate skins, finely dice peppers. Rinse and clean peppers and chop finely.
Heat clarified butter, fry peppers and peppers in it, season with paprika powder, salt and pepper. Add the cabbage and pour the apple juice. If necessary, use a little more apple juice.
Mix the peppers and cabbage and cook for 45 minutes until tender. Season with whipped cream.
The dish goes well with gnocchi or possibly tagliatelle.
Note: You can cook the dish just as well with fresh sauerkraut, but then rinse the sauerkraut well and squeeze it so that it loses its acidity a little bit.
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