Winter red cabbage stew

Ingredients for 8 servings:

• 2 onions
• 1 bunch of soup greens, approx. 600 g
• 1 head of red cabbage, approx. 1.5 kg
• 5 tbsp rapeseed oil or sunflower oil
• Salt and pepper, black, from the mill
• Paprika powder, sweet
• Sugar
• 2 tbsp tomato paste
• 1 ¼ liters vegetable broth
• 300 ml orange juice
• 400 g tomatoes, pureed
• 1 bunch of flat-leaf parsley
• 2 cloves garlic
• 1 orange(s), untreated
• 250 g shell pasta, small
• 400 g pork mince

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with shell pasta, minced meat and gremolata

Peel and dice the onions. Clean or peel the vegetables, wash and dice them, or cut them into rings (leeks). Clean and wash the red cabbage and cut them into bite-sized pieces. Heat 2-3 tablespoons of rapeseed or sunflower oil in a large pot and sauté the diced onions and the prepared vegetables. Season with a little salt, a few grinds of freshly ground black pepper, some sweet paprika, and a pinch of sugar. Add the tomato paste and fry briefly. Then add the red cabbage. Deglaze with the vegetable stock, orange juice, and passata, bring to a boil, then cover and simmer for about 20 minutes. For the gremolata, rinse the parsley, shake dry, and finely chop the leaves. Peel and finely chop the garlic cloves. Peel the zest from the orange. Mix everything together. Cook the pasta shells in boiling, lightly salted water until al dente. Then drain, rinse, and let it drain. Heat 2 tablespoons of rapeseed or sunflower oil in a large pan and fry the minced pork in flakes, turning occasionally. Season the stew to taste, adjust seasoning if necessary, stir in the pasta shells, and scatter the minced pork flakes and gremolata on top.