For the exotic pointed cabbage pan, first sauté the finely chopped onion in a little olive oil until translucent. This is best done in a wok pot. Add the finely chopped carrots and sauté well.
Wash, drain and cut the pointed cabbage into noodles and fry. Squeeze in the garlic cloves. Cut the peanuts in half and add. Cut ginger root into small pieces and add.
Season with cumin (crushed), curry powder and salt – pour in coconut milk and simmer a little longer – season to taste.
Arrange the pointed cabbage pan and serve.
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