John Myers
Ingredients for 2 servings:
- 250 g pasta
- 400 g pointed cabbage
- 2 Mettwurst sausages
- 1 small onion(s)
- 100 ml cream
- 100 ml water
- 2 tbsp crème fraîche
- salt and pepper
- nutmeg
- some olive oil or vegetable cream
- some cayenne pepper or chili powder, optional
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
quick kitchen
Cut the pointed cabbage and the Mettwurst into bite-sized pieces. Finely dice the onion. Cook the pasta in lightly salted water until al dente. Heat a little olive oil or vegetable fat in a pan. Briefly sauté the onion and lightly roast it together with the pointed cabbage and the Mettwurst. Deglaze with the water and simmer on low heat with the lid on. Stir occasionally. Finally, fold in the pasta and stir in the cream and crème fraîche. Season to taste with pepper, salt, and nutmeg. Tips: If you prefer something a little heartier, you can use white cabbage instead of the pointed cabbage. If you like it spicy, you can also season with a little cayenne pepper or chili.
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