John Myers
Lemon Spaghetti with Pointed Cabbage
The perfect lemon spaghetti with pointed cabbage recipe with a picture and simple step-by-step instructions.
- 300 g Pointed cabbage fresh
- 1 medium-sized Red peppers
- 1 small Fresh shallot
- 3 tbsp Rapeseed oil
- 180 g Spelled spaghetti
- 200 ml Whipped cream
- 4 tbsp Freshly squeezed lemon juice
- 50 g Freshly grated Parmesan
- Salt and pepper
- 1 pinch Sugar
- Cut the cabbage in half and remove the stalk. Cut the cabbage into thin strips. Peel the shallot and cut into fine cubes. Halve the peppers, remove the kernels, cut the pepper halves into strips. Heat the rapeseed oil in a saucepan. Put everything in the saucepan and over medium heat Braise lightly for about 5 minutes.
- Add the cream and lemon juice, bring to the boil and simmer for about 10 minutes.
- Salt the boiling water. Add the spaghetti and cook according to the instructions on the package until al dente.
- Add the Parmesan (save 1 tablespoon) to the sauce. Season to taste with salt, pepper and 1 pinch of sugar. Drain and drain the spaghetti, mix into the sauce with pointed cabbage and heat for about 2 minutes. Arrange on plates and add the rest Serve sprinkled with Parmesan.
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