Summary

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

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Instructions

1. Cook the pasta in salted water.
2. 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.
3. 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.
4. Serve with cooked pasta and parmesan. But it certainly also tastes good with rice or potatoes.