Ebly with savoy cabbage, processed cheese and mettwurst

Ingredients for 4 servings:

• 2 bags of soft wheat (Ebly), 125 g each
• 600 g savoy cabbage
• 1 onion(s)
• 1 tbsp butter or clarified butter
• 1 can tomatoes, chopped
• ¼ liter vegetable broth
• 200 g processed cheese
• salt and pepper
• 4 Mettwurst sausages

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Bring a large pot of water to a boil and add salt. Cook the Ebly for about 10 minutes according to the package instructions. Wash the savoy cabbage, remove any wilted leaves, quarter the cabbage, and cut out the stalk from the middle. Cut the savoy cabbage into thin strips. Peel the onion, quarter it, and cut it into strips. Melt the butter/clarified butter in a pot and sauté the onion and savoy cabbage. Mix the tomatoes and stock into the cabbage. Slice the Mettwurst and add it. Cover the vegetables and sauté over medium heat for about 10 minutes until al dente. Remove the boil-in-the-bag bags from the water and drain the Ebly, tear open the bags, and add the grains to the savoy cabbage. Add the cheese and stir until the cheese melts. Season with salt and pepper and serve. Per serving with Mettwurst 551 calories 23.6 g carbohydrates 38.7 g fat 26.3 g protein