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Farfalle and pointed cabbage pan

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 500g farfalle
  • 250 ml vegetable stock
  • 1 pointed cabbage
  • 4 dashes lemon juice
  • 100 ml cream (soy cream)
  • Parsley
  • salt and pepper
  • 1 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean and halve the pointed cabbage. Remove the stalk and cut it crosswise into strips with a large knife. Peel the onion and chop it as well. Set both aside for a moment. Cook the farfalle in hot water. Meanwhile, heat a little oil in a large pan or wok and fry the cabbage and onions for about 3 minutes. Stir gently while stirring. Now add the vegetable stock and let it simmer, covered, for about 5 minutes. Then squeeze the lemon juice over the cabbage and season generously with parsley. Now add the drained farfalle to the pan. Stir well again and toss with the soy cream. Finally, season everything with salt and pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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