Red cabbage pasta casserole

Ingredients for 3 servings:

• 4 tbsp oil
• 2 garlic cloves
• 2 tbsp cranberries (cranberry jam)
• 300 g pasta of your choice
• salt water
• 2 pinches of pepper
• 50 g pine nuts
• 100 g raisins
• 500 g red cabbage, fresh
• 1 tsp salt
• 75 ml cream (soy cream)
• 1 tbsp thyme
• 75 g tofu wedges or
• Cheese, vegan
• 1 tsp cinnamon
• 1 onion(s)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the noodles al dente in plenty of salted water. Finely grate the red cabbage and onions. Chop the garlic and grate the tofu wedges. Sauté the onions and garlic in hot oil until translucent, then add the red cabbage, raisins, and pine nuts and cook in a covered pan until soft. Season with cinnamon, thyme, salt, pepper, and cranberry jam. Mix the drained noodles with the red cabbage and place in an ovenproof dish. Stir the soy cream and grated tofu wedges until smooth and spread this mixture over the casserole. Bake in a preheated oven at 200°C for about 25 minutes. Serve with any kind of salad.