For the Japa cabbage vegetables, remove leaves from Japa cabbage stalks, place leaves in a sieve. Wash stems and cut into 5 mm pieces. Wash leaves and cut into fine noodles. Cut carrots into cubes.
Heat butter, sauté carrot cubes and Japane cabbage cubes and brown slightly, then pour whipping cream and 125 ml water, season and simmer for about 5 minutes.
Add the chopped leaves and cook for about 2 more minutes.
Preparation Tip:
Japanese cabbage can be homegrown and is also sometimes available at the farmer's market. It has a flavor all its own. The japane cabbage still refine with fresh herbs to taste.
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