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.