Savoy cabbage and noodle pan with soy granules

Ingredients for 4 servings:

• ½ head of savoy cabbage
• 1 can of green beans
• 200 g whipped cream
• 200 ml vegetable stock
• 1 tsp, heaped savory
• 1 small onion(s)
• 1 tsp caraway seeds
• 250 g spaetzle
• salt and pepper
• 125 g soy granules, dried
• 500 ml vegetable broth, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

hearty, vegetarian

Cut the savoy cabbage into bite-sized pieces and wash it. Drain the beans. Dice the onion and sauté in a large pot until translucent. Add the soy granules that have been soaked in hot vegetable stock. Ready-made vegetarian mince can be used optionally. Add the cabbage and cook over medium heat until the cabbage begins to collapse. Deglaze with the cream and stock. Continue cooking at low heat with the lid closed. Cook the noodles according to the package instructions, but only until they still have enough bite, as they will continue to cook in the hot sauce. Once this point is reached, drain the noodles and add them to the cabbage. Add the beans and the remaining seasonings. You can also thicken the sauce with starch if the noodles don’t absorb all of the liquid. This dish can also be made with ground beef.