pointed cabbage pan

Ingredients for 2 servings:

• 100 g lasagna sheet(s), approx. 7 – 8 pieces
• 1 tbsp olive oil
• 1 small onion(s), red
• 1 clove(s) garlic
• 300 g pointed cabbage
• 150 g mushrooms, brown
• 20 g butter
• 150 ml vegetable stock
• 1 handful of parsley
• 2 tbsp balsamic vinegar, lighter
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

simple can taste so delicious

Cook the lasagna sheets in boiling salted water until al dente. Drain in a sieve and dry slightly on kitchen paper. Cut the leaves into large diamond shapes, place in a bowl and toss with a tablespoon of olive oil. While the pasta is cooking, halve the pointed cabbage, remove the stalk and cut the cabbage into fine strips, then wash and drain. Cut the mushrooms into eighths and finely chop the onion and garlic. Heat the butter in a large pan. Add the onion and garlic and fry for about 2 minutes until golden brown. Add the mushrooms and pointed cabbage and fry for about 2 minutes, stirring continuously. Season with pepper, salt and nutmeg. Pour in the vegetable stock and add the diamond shapes from the lasagna sheets. Simmer for about 5 minutes, stirring occasionally. Finally, season with salt, pepper and balsamic vinegar to taste and serve sprinkled with finely chopped parsley.