Savoy cabbage noodle stew

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 250 g savoy cabbage
• 200 g carrot(s)
• 2 tbsp oil (germ oil)
• 2 cubes of meat broth
• 80 g pasta (wholemeal pasta, croissants)
• 100 g ham, cooked, in one piece
• 2 tbsp pine nuts
• nutmeg
• salt and pepper
• a few stalks of parsley

Instructions

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

Peel the onion and garlic. Dice the onion and press the garlic through a press. Trim, wash, and slice the savoy cabbage and carrots. Sauté the onion, savoy cabbage, carrots, and garlic in hot seed oil. Add 1 liter of water, bring to a boil, and dissolve the stock cubes. Add the whole-wheat pasta and cook over low heat for 10-15 minutes. Dice the ham and add it shortly before the end of the cooking time. Roast the pine nuts in a pan without adding any fat until golden brown. Season the stew with nutmeg, pepper, and salt, if desired. Stir in the chopped parsley and serve sprinkled with pine nuts.