Vegan Cabbage And Pasta Recipe
Servings: 4 portions
Calories: 487kcal
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.
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Equipment
- 2 Soup Pot
Ingredients
- 1 pc sweetheart cabbage medium, 500 g
- 400 g square pasta
- 50 ml sunflower oil or vegetable oil
- 1 teaspoon caraway seeds
- 3 teaspoon sugar
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 100 ml water warm
Instructions
- Cut the cabbage in half and then grate it.
- In a soup pot, I heated the sunflower oil, in which we fried a spoonful of caraway seeds for about a minute.
- Add the sugar and the sea salt and mixed with a wooden spoon until browning began.
- Add the chopped cabbage to the pot. Fry it, stirring often, until it begins to turn slightly yellow.
- Pour in about 100 ml of hot water, then cover and simmer for around 30 minutes, or until the cabbage is cooked through.
- Cook the pasta in salted water for one minute less than the package directions.
- Drain the pasta in a strainer and add it directly to the cabbage.
- Give it a gentle stir, then season with a teaspoon of freshly ground black pepper. Let it cook over low heat for 1 minute
- This delicious dish is served simply, on a flat plate sprinkled with more freshly ground pepper on top.
Video
Notes
For an extra touch, consider a sprinkle of fresh herbs like parsley or dill, in addition to the freshly ground black pepper.
Can't find square pasta? Farfalle or lasagna sheets, broken into approximately 0.5-1 inch pieces, will also work well.
Nutrition
Serving: 1grams | Calories: 487kcal | Carbohydrates: 78g | Protein: 13g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1170mg | Potassium: 237mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg
