Ingredients:

  • Ingredients to serve 4:
  • 500g white cabbage
  • 2 ½ tablespoons vegetable oil
  • 300g wide, short pasta (e.g. welloni, pappardelle, farfalle)
  • 100ml vegetable stock
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • Salt, coarse ground pepper, mixed with caraway seeds
  • 120g California walnuts
  • 2 tablespoons yeast flakes
  • 4 tablespoons chopped parsley

Preparation:

  1. Chop the white cabbage into pieces approx. 3-4 cm in size. Heat 2 tablespoons of oil in a large frying pan and fry the white cabbage over a medium heat for 8-10 minutes, turning constantly, until the cabbage is soft and lightly browned. Deglaze with vegetable stock and reduce.
  2. Cook the pasta in plenty of boiling salted water according to the packet instructions until al dente. Season the cabbage with the balsamic vinegar, maple syrup, salt, pepper, and caraway seeds. Drain the pasta, mix into the cabbage, and stir-fry briefly.
  3. Roughly chop the walnuts, dry roast in a pan, then mix with the remaining oil, yeast flakes, and parsley. Serve the cabbage pasta sprinkled with the herby walnuts.