Pointed Cabbage and Noodle Stir-fry
Student Food
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Ingredients (10 ingredients)
-
700 g Pointed cabbage
-
1 Onion
-
300 g Noodles
-
2 EL Butter
-
250 g Cream
-
150 ml Vegetable broth
-
100 g Bergkäse cheese, grated
-
Salt
-
Pepper
-
4 EL Chopped chives
Preparation (7 steps)
Prepare the pointed cabbage
Halve 700 g of pointed cabbage lengthwise and cut out the stalk. Cut the cabbage into thin strips and set aside.
Chop the onion
Place 1 onion in the mixing bowl and chop for 3 sec./speed 5.
Sauté the onion
Add 2 tbsp of butter to the chopped onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Sauté the pointed cabbage
Add the sliced pointed cabbage to the mixing bowl and sauté for 5 min./120°C/Reverse speed/speed 1, stirring. Use a spatula to push everything down.
Prepare the cream mixture
Add 250 g cream, 150 ml vegetable broth and 100 g grated Bergkäse cheese to the mixing bowl. Season with salt and pepper and mix for 10 sec./speed 3.
Add noodles and cream mixture
Add 300 g cooked noodles to the mixing bowl and pour the cream mixture over them. Heat and thicken everything for 5 min./90°C/Reverse speed/speed 1.
Serve
Sprinkle the pointed cabbage and noodle stir-fry with 4 tbsp chopped chives and serve.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Milk
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