Cabbage noodles with apple and walnut

Ingredients for 2 servings:

• 250 g white cabbage (white cabbage), finely sliced
• 1 small onion(s)
• 1 tbsp oil
• 1 tsp, heaped salt
• ½ tsp pepper
• n. B. Nutmeg
• 20 ml water
• 100 g fusilli or similar
• 50 g apple
• 1 handful of walnuts
• 5 tomatoes, dried in oil
• 1 tomato(s), fresh
• chili if desired
• e.g. Parmesan, grated or other cheese of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

autumnal quick pasta meal

Finely shred the white cabbage, finely chop the onion, and sauté both together in a saucepan or high-sided frying pan with 1 tablespoon of oil until translucent. Season with salt, pepper, and nutmeg, and deglaze with water. Cover and simmer for about 20 minutes, stirring occasionally. Tip: Add a walnut to the pan to reduce the typical cabbage smell. It tastes wonderful here. If the walnut is added in its shell, remove it before eating. Meanwhile, prepare the pasta in a separate pan according to the package instructions. Finely chop the tomatoes, roughly chop the walnuts, and grate the apple. Add everything to the white cabbage, along with a little chili if desired, and bring to a boil briefly. Tip: Reserve a few walnut slivers for sprinkling. Now mix the pasta and white cabbage mix and sprinkle with grated Parmesan and/or walnuts, if desired.