Buckwheat noodles with creamy savoy cabbage mustard sauce
A delicious whole grain pasta meal
s savoy cabbage
ml vegetable broth
ml coconut cream or soy cream
some caraway, ground
salt and pepper to taste
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!)
Combine savoy cabbage sauce with cooked buckwheat noodles or other whole grain pasta.
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