Linguine with Pointed Cabbage and Bacon
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pointed cabbage
- 350 g linuine
- 150 g breakfast bacon in slices
- 1 tablespoon butter
- salt
- Pepper, freshly ground
- 150 ml vegetable stock
- Nutmeg, freshly ground
Print Recipe
Pin Recipe Instructions
- Bring a saucepan with plenty of salted water to a boil. Cook the linguine according to the instructions on the packet. In the meantime, remove the outer leaves of the pointed cabbage, cut the head in half and cut out the stalk in a wedge shape. Cut the pointed cabbage halves into fine strips.
- Cut the breakfast bacon into strips and leave out crispy in a pan without any additional fat. Then lift the bacon out of the pan with a slotted spoon and let it drain on kitchen paper.
- Put the butter in the same pan and sweat the cabbage in it. Season with salt and pepper. Add the vegetable stock and steam the pointed cabbage for 2 - 3 minutes.
- Drain the linguine, drain well and fold into the pointed cabbage. Season with salt and freshly grated nutmeg and sprinkle with the crispy strips of bacon.
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