Pasta – meatloaf – pan with vegetables

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 garlic clove(s)
• 350 g pointed cabbage
• 250 g cherry tomatoes
• 400 g meatloaf
• 2 tbsp oil
• 750 ml vegetable stock
• 250 g whipped cream
• 200 g pasta (spaghetti)
• salt and pepper
• 1 bunch of chives

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean, wash, and slice the spring onions into rings. Peel and finely dice the garlic. Clean, wash, and slice the pointed cabbage, wash the tomatoes, and slice the meatloaf into strips. Heat the oil in a high-sided pan and fry the meatloaf until golden brown. Remove and drain on kitchen paper. Sauté the spring onions, garlic, and pointed cabbage in the frying oil. Deglaze with the stock and cream and bring to a boil. Add the pasta and tomatoes and simmer everything in the uncovered pan until the pasta is cooked but still firm to the bite. Return the meatloaf to the pan and heat through. Season with salt and pepper. Wash the chives, pat dry, and chop into rolls, reserving a few for garnish. Sprinkle the chives over the pan and serve garnished with chives.