Spaghetti Pot with Savoy Cabbage

Ingredients

• 1 head of lettuce
• 100 g carrots (1 carrot)
• 2.5 Tbsp rapeseed oil
• 1 tsp Mustard
• Salt
• Pepper
• 2 tbsp mild vinegar
• 1 small onion
• 400 g tender savoy cabbage (0.5 tender savoy)
• 250 g Chicken breast fillet
• 250 g whole‑grain spaghetti
• 30 g Parmesan cheese (1 piece)
• 150 ml sour cream (10% fat)
• 2 Eggs

Instructions

1. 1.

   Clean, wash and dry the lettuce, then cut into bite‑sized pieces.

2. 2.

   Wash, peel and grate the carrot coarsely. Add it to the lettuce in a salad bowl.

3. 3.

   Whisk 2 tbsp oil with mustard, salt, pepper and vinegar until creamy. Toss with the salad.

4. 4.

   Peel and finely dice the onion.

5. 5.

   Wash the cabbage, remove the stem and outer leaves, then slice into fine strips. Bring a large pot of salted water to a boil.

6. 6.

   Rinse the chicken fillet, pat dry and cube it. Season with salt and pepper.

7. 7.

   Heat the remaining oil in a non‑stick pan. Brown the chicken cubes for 1–2 minutes on all sides, remove and wrap in foil.

8. 8.

   Sauté the onion cubes in the pan until translucent. Add the cabbage, season with salt and pepper, cover and cook gently for about 15 minutes.

9. 9.

   Add the spaghetti to the boiling salted water and cook al dente according to package instructions.

10. 10.

    Grate the parmesan finely. In a small bowl whisk it with sour cream and eggs, then stir into the cooked cabbage.

11. 11.

    Drain the spaghetti, let it dry slightly, then mix with the chicken under the cabbage. Warm everything together briefly. Serve the spaghetti pot alongside the salad.