Noodle Soup with Savoy Cabbage and Ox Meat

Ingredients

• 1 onion
• 1 small savoy cabbage (about 500 g)
• 100 g spaghetti
• 2 tbsp olive oil
• 1 l vegetable broth (from a jar)
• Salt
• Pepper
• 500 g tomatoes
• 200 g cooked, finely chopped ox breast (leftover from the previous day)
• 2 tbsp Sour cream
• 2 Garlic cloves
• 2 tbsp balsamic vinegar
• Cayenne pepper

Instructions

1. 1.

   Peel and finely dice the onion. Quarter the savoy cabbage, cut off the stem in a wedge shape, and slice the cabbage into strips.

2. 2.

   Heat oil in a pot, sauté the onions until translucent, add the cabbage, cook for 2 minutes, then pour in the vegetable broth. Season with salt and pepper and let everything simmer for 25 minutes.

3. 3.

   Score the tomatoes on their rounded side crosswise, rinse them under boiling water, let sit briefly, drain and peel. Remove the seeds and cut into small pieces. After 15 minutes of cooking, add the tomato pieces, ox breast, and spaghetti to the cabbage and continue cooking until done. Stir in the sour cream, pressed garlic cloves, and balsamic vinegar. Season with salt, pepper, and cayenne pepper to taste.