Quick savoy cabbage and carrot pan with rice

Ingredients for 2 servings:

• 100 g rice
• ½ head of savoy cabbage
• 2 carrots
• 125 ml broth or white wine
• 100 ml cream
• ½ lemon(s), organic
• cumin
• Salt
• 1 tbsp olive oil
• possibly Parmesan

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian, quick and easy

Remove the outermost leaves from the savoy cabbage. Wash the cabbage head, halve it, and cut the leaves of one half into strips and the stalk into pieces. Brush the carrots under running water, remove the ends, and thinly slice the carrots. Wash the rice thoroughly in a sieve. Bring to a boil with plenty of water and a little salt over medium heat, then simmer for 15 minutes and drain. Meanwhile, heat a splash of olive oil in a pan over medium heat, add the carrot slices and savoy cabbage, and fry briefly, stirring occasionally. Season with cumin and deglaze with a splash of white wine or stock. Bring to a boil and add the cream. Let the cream reduce slightly, stirring occasionally. Wash the lemon in hot water, dry it, and grate some lemon zest over the vegetables. If desired, you can also add a splash of lemon juice (especially if cooking with stock instead of wine). Season with salt. Make sure the vegetables don’t cook for longer than 10 minutes in total, otherwise they will become too soft. Add rice to the pan and stir in. Done. Tips: A little freshly grated Parmesan cheese rounds out the flavor nicely. If you prefer vegan options, omit the cheese and replace the cream with coconut milk or soy cream.