Potato Noodle Skillet with White Cabbage and Mushrooms

Ingredients

• 250 g White cabbage
• 150 g champignons
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Sunflower oil
• Salt
• Pepper
• ground cumin
• 1 pinch Curry powder
• 1 pinch grated lemon zest
• 100 ml Vegetable broth
• 10 g parsley (0.5 bunch)
• 15 g Butter (1 tbsp)
• 500 g Potato noodles
• 50 g Heavy cream

Instructions

1. 1.

   Clean the cabbage, wash, spin dry and cut into very fine strips. Clean the mushrooms and slice them. Peel and finely chop the shallot and garlic.

2. 2.

   Heat the oil in a pan and sauté the shallot and garlic until translucent over medium heat. Add the cabbage and stir-fry for about 3 minutes. Add the mushrooms and also fry for 3 minutes. Season with salt, pepper, cumin, curry and lemon zest. Pour in half of the broth, let it reduce completely and then add the remaining broth. Simmer the cabbage until it is firm to the bite with occasional stirring over medium heat.

3. 3.

   Meanwhile, wash, shake dry and chop the parsley. Melt the butter in another pan and fry the potato noodles until golden brown over medium heat. Mix the vegetables with the potato noodles and cream and distribute on 4 plates. Sprinkle with parsley.