Savoy cabbage and minced meat pan

Ingredients for 4 servings:

• 900 g savoy cabbage
• 2 onions
• 4 tbsp oil
• 500 g minced beef
• salt and pepper
• 300g tagliatelle
• 1 lemon(s)
• 300 ml vegetable stock
• 300 g light cream
• Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Quick recipe

Trim the savoy cabbage and cut into 1cm wide strips. Peel the onion, halve it, and cut it into strips. Heat the oil in a large pan and fry the minced meat until light brown, seasoning with salt. Add the onion and fry. Cook the tagliatelle in plenty of salted water according to the package instructions until al dente. Add the savoy cabbage for the last 6 minutes and cook. Rinse the lemon in hot water, pat dry, and finely grate 1 teaspoon of the zest. Squeeze out 1-2 teaspoons of the juice. Pour the stock into the pan with the minced meat. Add the crème légère, lemon zest, and lemon juice, and season with salt and pepper. Drain the pasta and savoy cabbage and mix it, dripping wet, into the minced meat sauce. Serve sprinkled with Parmesan cheese and pepper.