Summary

Ingredients

• 50 g rocket
• 1 clove garlic
• 30 g Emmentaler
• 1 onion (s)
• 1 carrot (s)
• 500 g savoy cabbae
• 6 small sausages (Nuremberg sausages)
• 200 g crème fraîche
• 250 g pasta, e.. orecchiette
• 2 tablespoons oil
• 300 ml vegetable stock

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Instructions

1. Put on pasta water.
2. Halve the savoy cabbage and remove the stalk, then cut into strips approx. 0.5 cm thick. Peel the carrot and cut lengthways into thin strips. The thinner the strips, the faster the carrots will cook. Grate the Emmental cheese into large pieces.
3. Peel the onion, cut in half and cut into small cubes. Peel and crush the clove of garlic as well.
4. Cut the Nuremberg sausages into bite-sized pieces and fry them in a large saucepan with 2 tablespoons of oil. Then add the onion and garlic and sauté lightly.
5. Put the pasta in the boiling salted water and let it simmer.
6. Now add the savoy cabbage with the carrots to the sausages and fry for another 5 minutes until the savoy cabbage loses some of its volume. Now deglaze with 300 ml of vegetable stock and boil down for approx. 5 - 10 minutes until the carrots are soft. This will vary depending on how thin the carrot sticks have been cut.
7. Now drain the pasta.
8. Finally stir in the Emmentaler over a low heat, then add the crème fraîche and warm up. Now stir in the pasta and distribute the dish on two plates.
9. Place the rocket over the pasta as a topping and enjoy.