Pasta pan with meatloaf

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 clove(s) garlic
• 350 g pointed cabbage
• 250 g cherry tomatoes
• 400 g meatloaf
• 1 tbsp oil
• 800 ml water
• 200 g whipped cream
• 2 tbsp vegetable stock powder
• 250 g spaghetti
• 1 bunch of chives, cut into rolls

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

when things have to go quickly

Clean the spring onions and slice them diagonally. Peel the garlic and chop very finely. Clean the pointed cabbage and cut into strips. Cut the meatloaf into strips. Heat the oil in a pan and fry the meatloaf for 5-8 minutes, turning occasionally. Remove from the pan. Sauté the spring onion rings, garlic, and pointed cabbage in the frying fat. Deglaze with water and the cream. Bring to a boil and stir in the vegetable stock. Add the uncooked spaghetti and cherry tomatoes and simmer for about 7 minutes. Return the meatloaf to the pan and heat through. Sprinkle with chives.