Print
Buckwheat noodles with creamy savoy cabbage mustard sauce
Print Recipe
A delicious whole grain pasta meal
Author:
Gabi Rupp
Prep Time:
10
Cook Time:
15
Total Time:
25
Ingredients
Scale
1x
2x
3x
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
Cook Mode
Prevent your screen from going dark
Instructions
Quarter savoy cabbage, remove stalk, cut into fine strips.
Blanch for 3 minutes in boiling salted water, then strain into a colander and set aside.
Heat oil, sweat onion and date syrup in it, add the lightly squeezed savoy cabbage and fry briefly.
Deglaze with vegetable stock and cream, add mustard and simmer open in the pot for 10 minutes, stirring occasionally.
Season to taste with salt, pepper and optionally caraway powder.
If you want it to be leaner, replace the sweet cream with sour cream (only 10% fat and also very tasty!)
Notes
Combine savoy cabbage sauce with cooked buckwheat noodles or other whole grain pasta.
Nutrition
Serving Size:
3
Find it online
:
https://leanjumpstart.com/buckwheat-noodles/