Braised sea cabbage and apples carrots

2 carrots

1 apple

3-4 Art. l. seaweed

2-3 Art. l. raisins pitted

2-3 Art. l. sour cream

1 Art. l. vegetable oil

1 h. l. sugar

Grate the carrots on a coarse grater, a little fry in a pan, greased, add sugar, 1/2 cup of hot water, put out until tender over low heat.

The washed sea kale added at the end of quenching with apple slices and raisins.

Cover and simmer until tender apples simmered.

Before serving braised with sea kale and apples carrots poured cream.