Buckwheat noodles with creamy savoy cabbage mustard sauce

A delicious whole grain pasta meal


  • 750 grams savoy cabbage
  • 1 tablespoon olive oil
  • 2 onions, diced
  • 1/2 teaspoon date syrup
  • 125 ml vegetable broth
  • 100 ml coconut cream or soy cream
  • 2 tablespoon mustard
  • some caraway, ground
  • salt and pepper to taste


  1. Quarter savoy cabbage, remove stalk, cut into fine strips.
  2. Blanch for 3 minutes in boiling salted water, then strain into a colander and set aside.
  3. Heat oil, sweat onion and date syrup in it, add the lightly squeezed savoy cabbage and fry briefly.
  4. Deglaze with vegetable stock and cream, add mustard and simmer open in the pot for 10 minutes, stirring occasionally.
  5. Season to taste with salt, pepper and optionally caraway powder.
  6. If you want it to be leaner, replace the sweet cream with sour cream (only 10% fat and also very tasty!)


  • Combine savoy cabbage sauce with cooked buckwheat noodles or other whole grain pasta.