Summary

Ingredients

• 600 g white cabbae
• 200 g mushrooms, brown
• 500 g potato noodles
• 1 bunch chives
• 2 cloves garlic
• 2 small onions
• 2 tablespoon butter
• 200 ml vegetable stock
• Salt and pepper, black, from the mill
• 3 tablespoon sour cream
• some parsley, fresh

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Instructions

1. Clean and wash the white cabbage and cut into thin strips. Clean the mushrooms and cut them into slices. Cut the chives into small rolls. Peel off the garlic cloves and dice finely. Peel the onions and cut into thin strips.
2. Heat the butter in a large pan and fry the noodles in it until they have turned a golden yellow color. Then remove and place the mushrooms in the frying fat, fry briefly and also remove. Now put the onion strips and the garlic cubes in the frying fat and sauté in them until translucent. Then add the white cabbage cut into strips and season with a little salt and a few turns of black pepper from the mill. Pour in the vegetable stock and simmer the cabbage over a low heat for about 15 minutes.
3. Then fold the potato noodles, mushrooms and the chives into the cabbage and heat everything briefly. Put the sour cream on the white cabbage pan and garnish with a little fresh parsley.