Ran the cabbage: Savoy cabbage noodles with sour cream
And then we jump back to my very down to earth recipe. Super fast, nice hearty and also cheap in the preparation. Simply an everyday recipe. Unfortunately not vegetarian (sorry!).
While browsing through my old cooking magazines, I'm stuck in the "eat & drink for every day" from February 2011 at the Savoy cabbage pasta. I found this combination so great that I made my own recipe for it.
Pasta pasta with minced meat and savoy cabbage
for 2 good eaters
250 g mixed minced meat
50 g bacon, diced
1 small onion
1 garlic clove
100g sour cream + 2 tablespoons to serve
1/2 head savoy cabbage
1 tablespoon vegetable broth powder
200g large Shell Pasta div>
Salt, pepperBalsamico Bianco
Heat some oil in a pan and add the minced meat along with the bacon on medium Fry the heat crumbly.
Peel the onions and garlic, dice finely and fry with the minced meat. Season with salt and pepper and simmer for about 2 minutes until the minced meat is cooked.
Remove the mixture from the pan and stir with the sour cream.
Remove the outer leaves from the savoy cabbage, Cut out the stalk and cut the savoy cabbage into strips. Wash in the salad spinner and spin dry.
Heat some oil in the pan again and sauté the savoy cabbage gently.
Dissolve the brewing powder in 125 ml of boiling water.
In the meantime cook the mussel noodles in plenty of salted water according to the instructions.
At the end of the cooking time add the minced meat mixture to the savoy cabbage stir and reheat briefly. Drain the pasta and also stir in.
Spread the mixture on bowls and serve with a dollop of sour cream.