Lemon and pointed cabbage noodles

Ingredients for 4 servings:

• 1 head of pointed cabbage
• 1 m.-sized onion(s)
• 1 organic lemon(s)
• 250 ml cream or vegan cooking cream
• 2 tbsp mustard seeds, brown
• 1 garlic clove(s)
• n. B. Oil for frying
• 400 g pasta
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian or vegan

Chop the onion and fry in a little oil with the mustard seeds until golden brown. Trim the pointed cabbage and cut into thin strips, then add it. Stir and add the cream. When the cabbage has softened, cut the washed organic lemon into thick slices, remove the seeds, and add to the cabbage, then season with salt. Slice the garlic clove, but add it whole. Add a little water if needed. The pasta can either be cooked directly with the vegetables if they have a short cooking time, or cooked separately in salted water and mixed in before serving.