Everlasting Cabbage with Colorful Paradise Apples

Rinse the leaves of the perennial cabbage and cut them precisely. Cut off the onions and sauté them in a saucepan with a little olive oil. Add the perennial cabbage and sauté.

Add vegetable soup as needed and finish steaming until tender. Cut the tomatoes in half and add them together with the chopped peeled tomatoes from the can, let them bubble up at low temperature. Season everything together with paradeis pulp, thyme and spices, distribute evenly on plates and bring to the table with parmesan.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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