Vegetable side dish to meat

We wash and prepare the vegetables. We boil the cabbage in an open pot for about 5 minutes, then we drain the water. We finely chop the onion and slice the leek into half-rings and both...
Ingredients (what you need)
2 saucers of fresh soup vegetables
1 tablespoon of oil
a knob of butter
2 tablespoons of cream
juice of half a lemon
salt
pepper
2 teaspoons of sugar
Recipe steps
We clean the vegetables. We briefly boil the cabbage in an open pot for about 5 minutes and drain the water. We chop the onion into small pieces, slice the leek into rings, and fry both ingredients in a higher pan with oil and butter. The rest of the vegetables, except for the garlic, we boil whole until semi-soft, then chop them into larger pieces along with the cabbage and add them to the pan. We mix everything well and continue to sauté for about 5 minutes.
We add the pressed garlic to the pan, season with salt and pepper. Then we drizzle with lemon juice and season with sugar. Finally, we stir in the cream and immediately remove from the heat.
We serve as a side dish to meat dishes prepared in a short time. It also tastes great with a fried egg or a poached egg, which we place on the vegetables and gently break, allowing the yolk to seep into the vegetables.
Additional information about the recipe Vegetable side dish to meat
A vegetable side dish to meat is a great way to enrich any meal with healthy nutrients and color. It can include a wide range of fresh vegetables such as carrots, broccoli, zucchini, or bell peppers, which can be prepared in various ways – grilling, roasting, or steaming. Such side dishes not only add flavor but also provide vitamins and fiber, which are important for the digestive system. Vegetable mixes can be a fantastic complement to any meat, whether it's chicken, beef, or pork.