Vegan Cabbage And Pasta Recipe
Servings: 3 portions
The vegan cabbage and pasta recipe it is my choice for lunch, an easy and delicious dish, a recipe and a combination of two ingredients specific to Eastern Europe.
- 1 piece sweetheart cabbage
- 400 g square pasta
- 50 ml sunflower oil
- 1 teaspoon caraway seeds
- 3 teaspoons sugar
- 2 teaspoons sea salt kosher
- 100 ml water warm
- 1 teaspoon ground pepper freshly ground
Cut the cabbage in half and then grate it.
In a soup pot, I heated 50 ml of sunflower oil in which we fry a spoonful of caraway seeds for about a minute. Add the sugar and the sea salt, mix with a wooden spoon and then add the chopped cabbage. Let the cabbage drop and fry a little, stirring quite often, until it changes colour a little and becomes a little yellow. Then add warm water and simmer for about 30 minutes until the cabbage is done. Boil the pasta in salted water and boil them for one minute less than the recommended cooking time on the package.
Drain the pasta in a strainer and put them over the cabbage. Mix them lightly, season with a teaspoon of freshly ground black pepper and after 1 minute of cooking over low heat, it can be served.
This delicious dish is served simply, on a flat plate sprinkled with more freshly ground pepper on top.
Calories: 709kcal | Carbohydrates: 114g | Protein: 21g | Fat: 19g | Saturated Fat: 2g | Sodium: 1587mg | Potassium: 1011mg | Fiber: 8g | Sugar: 12g | Vitamin A: 954IU | Vitamin C: 81mg | Calcium: 264mg | Iron: 3mg