Summary

Ingredients

• 0.5 ½ head savoy cabbage
• 2 tablespoon olive oil
• 1 piece (s) ginger root, about the size a walnut
• 1 leek
• 125 g ham (katen), diced
• 2 teaspoons curry powder
• 1 can beans (giant), white, 250 g drained weight
• salt
• pepper
• 1 handful cashew nuts

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Instructions

1. Quarter the savoy cabbage, cut into strips and wash. Bring the water to the boil in a large saucepan, season with salt, add the savoy cabbage and blanch for three to four minutes. Drain and set aside.
2. Peel and dice the ginger, clean and wash the leek and cut into small rings. Heat the oil in a large saucepan and sweat the ginger and leek in it. Then add the ham cubes and fry briefly. Scatter the curry over it, sweat it briefly, then add the pre-cooked savoy cabbage to the pan. Salt a little (the ham is already salty) and pepper. Pour a small amount of water and simmer for about 10 minutes. Drain the beans, add them to the saucepan and let them get hot. Season with salt and pepper and sprinkle on the cashew nuts if you like.