Savoy Cabbage Noodle Stew
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 250 g savoy cabbae
- 200 g carrot (s)
- 2 tablespoon oil (germ oil)
- 2 cubes meat stock
- 80 g noodles (whole wheat noodles, croissants)
- 100 g ham, cooked, in one piece
- 2 tablespoon pine nuts
- nutmeg
- salt and pepper
- some stalks parsley
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic. Cut the onion into cubes, press the garlic through a press. Clean and wash the savoy cabbage and carrots and cut into strips.
- Fry the onion, savoy cabbage, carrots and garlic in the hot germ oil. Pour in 1 liter of water, bring to the boil and dissolve the stock cubes in it. Add whole wheat pasta and cook everything over low heat for 10-15 minutes.
- Cut the ham into cubes and add shortly before the end of the cooking time. Roast the pine nuts in a pan until golden yellow without adding any fat. Season the stew with nutmeg, pepper and possibly salt, mix in the chopped parsley and serve sprinkled with pine nuts.
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