Ingredients: pasta, salt 1 onion, 1 garlic clove, 2 sage leaves, 200 grams oxheart cabbage, 250 grams mushrooms, 100 ml cream, 1 stock cube,
Number of persons: 2
Cook the pasta al dente in boiling salted water. Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove and 2 chopped sage leaves. Add 200 grams sliced oxheart cabbage and cook until the cabbage is tender. Add 250 grams sliced mushrooms and cook until the mushrooms are soft. Add 100 ml cream and 1 crumbled stock cube. Leave to simmer for 10 minutes on medium heat. Serve with the pasta. Enjoy!