Savoy cabbage and pasta stew

Step 1/4

• ⅛ Savoy cabbage
• ⅔ carrots
• ⅓ leek
• 1 stalks celery
• 33⅓ g parsley root
• ⅓ onion
• 166⅔ g sausage
• ⅔ tbsp rapeseed oil

• vegetable peeler
• cooking spoon
• cutting board
• knife
• large pot

Clean, peel, and chop vegetables. Roughly dice onion. Form little meatballs out of sausage and fry in rapeseed oil until brown. Remove from the pot.

Step 2/4

• ⅔ l vegetable stock

Fry onions, celery, carrots, and parsley root in same pot. Add half of the stock and cook on low heat for approx. 15 min.

Step 3/4

• 133⅓ g pasta shells

• small pot

Add leek, Savoy cabbage, and the second half of the stock. Cook for approx. 5 min. Cook pasta at the same time.

Step 4/4

• ⅓ tbsp thyme (chopped)
• ⅞ tbsp parsley (chopped)
• 1 tbsp soy sauce
• ⅛ lemons (juice)
• pepper
• salt

When pasta is al dente, drain and add to the large pot. Add sausage, herbs, soy sauce, and lemon juice, cook briefly and season to taste. Done!

Enjoy your meal!