Summary

Ingredients

• 1 Chinese cabbage or white cabbage
• 300 ml vegetable stock
• 150 g couscous
• 1 small onion (s)
• 1 zucchini
• 2 tablespoons oil
• 1 bunch basil
• 100 g cashew nuts
• 50 g raisins
• 100 g cream cheese
• Salt and pepper, whiter from the mill
• 1 teaspoon curry
• 50 g crème fraîche (better: herb crème fraîche)
• 1 teaspoon tomato paste

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Instructions

1. Clean the Chinese cabbage and cook the cabbage leaves in salted boiling water for about 8 minutes until soft. Drain the cabbage and cut the individual leaves into small corners
2. Heat 200 ml of vegetable stock in a saucepan. Add the couscous and let it soak on the switched off hotplate.
3. Peel and dice the onion. Clean and dice the zucchini.
4. Heat 1 tablespoon of oil in a pan, sauté the onion and zucchini for 5 minutes while stirring. Wash the basil and finely chop the leaves. Chop the cashew nuts.
5. Add everything to the couscous with the cream cheese, cabbage, curry and raisins and stir well. Season to taste with salt and pepper.
6. Mix 100 ml vegetable stock (or less) with tomato paste and crème fraîche, season with salt and pepper and serve with the couscous.