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Ingredients
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round white cabbage - 250g. chopped
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whole wheat pasta spirals - 150g
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onions - 2, chopped
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Brussels sprouts - 250g, trimmed and
halved
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caraway seeds - 1 tsp
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fresh dill - 1 tsp, chopped
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vegetable stock - 300ml
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olive oil - 4 tbsp
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ground black pepper and salt
Method
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Heat oil in a pan, fry the onions
over low heat until softened.
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Add the cabbage and Brussels
sprouts, cook for few minutes, stir in the caraway seeds and
dill.
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Pour the stock and season with
pepper and salt. Cover, simmer for 10 minutes until the cabbage
and sprouts are crisp-tender.
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Cook the pasta in another pan with
lightly salted boiling water until tender.
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Drain the pasta, pour it into the
a bowl and add the cabbage mixture, toss lightly, adjust
seasoning, garnish with dill sprigs and serve hot. Serves 4.
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