Pasta meets pointed cabbage

Ingredients for 8 servings:

• 500 g pasta of your choice
• salt water
• 250 g mushrooms, fresh
• 500 g pointed cabbage
• 2 onions
• 2 cloves garlic
• 1 cup of cream (200 ml)
• 1 cup sour cream (200 ml)
• some vegetable broth
• some cumin, ground
• salt and pepper
• some Pul Biber
• some spice mix (Delikata) or curry powder
• n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and finely chop the onions and garlic. Trim and finely chop the pointed cabbage or grate it. Brush the mushrooms, removing any bad spots, and slice them. Place a large pot of salted water on the stovetop for the pasta and bring the water to a boil. At the same time, heat a deep frying pan or a casserole dish on another heat, pour in the oil, and sauté the onions. Add the pointed cabbage and mushrooms and sauté them vigorously. Once the vegetables are browned, add the garlic and sauté briefly, then deglaze with the cream and sour cream and bring to a boil briefly. Reduce heat to low and add the seasonings. Add the pasta to the now boiling salted water and cook until al dente. Drain and toss with the pointed cabbage and mushrooms. Season to taste and serve.