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pointed cabbage and salmon pan

updated

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Ingredients for 2 servings:

  • ½ head of pointed cabbage
  • 1 clove(s) garlic
  • 4 cl sherry
  • 1 dash of cream
  • 1 tsp vegetable broth, granulated
  • 2 salmon fillets, fresh or frozen, thawed
  • lemon juice
  • salt and pepper
  • 250 g pasta
  • Parmesan

Instructions

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

easy and fast

Cook the pasta in salted water. Finely slice the pointed cabbage and chop the garlic. Brown the garlic in a little oil in a pan, add the cabbage, and fry briefly. Pour in the sherry, a splash each of water and cream, and add the granulated stock. Simmer with the lid closed for about 10 minutes. After about 5 minutes, add the seasoned, diced salmon, which has been drizzled with lemon juice. Then simmer for another 5 minutes with the lid open. Season with salt and pepper to taste. Serve with cooked pasta and Parmesan cheese. It’s also delicious with rice or potatoes.

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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.

pointed cabbage and salmon pan

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