Colorful Cabbage with Shrimps

Cut the field pill into narrow strips. Remove the peel from the carrots, potatoes and kohlrabi, cut them into cubes and cook them for three quarters, clean the spring onions and cut them into pieces of about two centimeters.

For the sour cream or crème fraiche, squeeze the juice of half a lemon, press the garlic clove through a press, rinse and chop the parsley and chives. Mix all the ingredients for the herb sour cream well in a baking bowl with the tomato juice.

Final preparation:

In a wok, heat the canola oil and sauté the spring onions. Add the three-quarter cooked vegetables, the fish stock and the lobster paste and heat through. Add the herb sour cream and cook over medium heat for another three minutes.

Serving:

Put the vegetables on the plate, garnish with the crabs.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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