Savoy cabbage with dried tomatoes

Ingredients for 4 servings:

• 1 tbsp oil
• 1 onion(s)
• 75 g diced ham, very lean
• 1 head of savoy cabbage
• 100 g dried tomatoes
• 2 tomatoes, fresh
• 2 tbsp balsamic vinegar
• 2 tsp beetroot
• 2 tsp pesto, green (Genovese)
• salt and pepper
• 8 tbsp Cremefine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

spicy with little fat

Heat the oil in a pan and sauté the finely chopped onion until translucent. Add the diced ham and fry for a few minutes. Trim and chop the savoy cabbage, and add it to the pan. Simmer with the lid closed for about 10 minutes, adding a little water if necessary. Chop the dried and fresh tomatoes and stir them into the savoy cabbage. Replace the lid on the pan and let the vegetables simmer until tender. Finally, stir in the balsamic vinegar, beetroot syrup, crème fraîche, and pesto, and season to taste with salt and pepper. It tastes best when the dish is allowed to stand for a while. The dish is very low in fat and serves two people as a main course or four people as a side dish, for example with spicy sausages.