Pointed Cabbage and Salmon Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ head pointed cabbage
- 1 clove garlic
- 4 cl sherry
- 1 dash cream
- 1 teaspoon vegetable stock, grained
- 2 salmon fillet (s), fresh or frozen, thawed
- Lemon juice
- salt and pepper
- 250 g pasta
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water.
- Cut the pointed cabbage into fine strips and chop the garlic. Fry the garlic in a little oil in a pan, add the cabbage and fry briefly. Pour the sherry, a dash of water and cream and add the granulated broth. Stew with the lid closed for about 10 minutes.
- After about 5 minutes, add the lemon juice drizzled, seasoned and diced salmon. Then let everything boil down for another 5 minutes with the lid open. Season to taste with salt and pepper.
- Serve with cooked pasta and parmesan. But it certainly also tastes good with rice or potatoes.
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