Savoy cabbage and pasta stew
Community member
"For me, this is a classic comfort meal for a rainy day. The addition of lemon juice makes it light enough to also enjoy on a mild summer evening. "
Difficulty
Medium đź‘ŤIngredients
Utensils
vegetable peeler, cooking spoon, cutting board, knife, large pot, small pot
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Nutrition per serving
Step 1/4
- â…› Savoy cabbage
- â…” carrots
- â…“ leek
- 1 stalks celery
- 33â…“ g parsley root
- â…“ onion
- 166â…” g sausage
- â…” 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
- â…” 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
- 133â…“ 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
- â…“ tbsp thyme (chopped)
- â…ž tbsp parsley (chopped)
- 1 tbsp soy sauce
- â…› 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!
