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Spaghetti with salmon and savoy cabbage

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Ingredients for 4 servings:

  • 400g spaghetti
  • ½ head of savoy cabbage
  • 200 g smoked salmon
  • 1 small bunch of spring onions
  • 1 tbsp olive oil
  • 1 salt and pepper
  • 1 cup vegetable broth
  • 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Clean half a savoy cabbage and cut it into thin strips, leaving the stalk intact. Heat the oil in a pan or wok and fry the spring onions, followed immediately by the savoy cabbage. Deglaze with a cup of vegetable stock and simmer the vegetables over medium heat for about 10 minutes. Meanwhile, cook the spaghetti in salted water until al dente. When the savoy cabbage is tender, stir in the spaghetti and smoked salmon. Season gently with salt and pepper and stir in a little butter. The dish doesn’t have any sauce, keeping it nice and light.

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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.

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