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🍝 Caramelized Pointed Cabbage and Pepper Pan with Pasta Triangles

350 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Pointed Pepper 2 pcs.
• Pointed Cabbage 500 g
• Zucchini 2 pcs.
• Lemon 1 pcs.
• Sugar 2 tsp
• Vegetable Broth 800 ml
• Pepper, black ground Pinch
• Lasagna Sheets 150 g
• Tomatoes, dried 50 g
• Thyme, fresh 10 g

Instructions

1. 1. Fill a pot with about 2 liters of water and add salt. Bring the water to a boil.
2. 2. Thoroughly wash the pointed peppers. Remove the hard core and seeds. Cut the peppers into thin rings.
3. 3. Wash the pointed cabbage. Remove the core. Cut the cabbage into wide strips.
4. 4. Add the pointed cabbage strips to the boiling salted water. Cook them for about 2 minutes.
5. 5. Drain the pointed cabbage. Immediately rinse it with cold water to stop the cooking process (this is called shocking).
6. 6. Empty the pot and rinse it clean.
7. 7. Wash the zucchini. Cut off the ends.
8. 8. Slice the zucchini lengthwise into thin slices.
9. 9. Stack the zucchini slices on top of each other. Cut the stack diagonally into thin strips.
10. 10. Wash the lemon thoroughly.
11. 11. Grate about 1 teaspoon of lemon peel (lemon zest).
12. 12. Cut the lemon in half. Squeeze out the juice.
13. 13. Add sugar and 2 tablespoons of water to the clean pot.
14. 14. Heat the mixture over medium heat until the sugar caramelizes and turns a light brown color.
15. 15. Add the drained pointed cabbage and the pepper rings to the caramel.
16. 16. Cook the vegetables for about 1 minute.
17. 17. Deglaze the vegetables with broth and the lemon juice.
18. 18. Add the zucchini strips.
19. 19. Bring everything to a boil.
20. 20. Season with salt and pepper.
21. 21. Let the vegetables simmer for about 4 minutes over low heat.
22. 22. Stack the lasagna sheets on top of each other.
23. 23. Cut the lasagna sheets into triangles with a side length of about 5 cm.
24. 24. Add the pasta triangles and the dried tomatoes to the pot with the vegetables.
25. 25. Let everything simmer for another 4 to 5 minutes.
26. 26. Wash the thyme.
27. 27. Shake the thyme well to dry it.
28. 28. Pluck the thyme leaves from the stems.
29. 29. Finely chop the thyme leaves.
30. 30. Stir the chopped thyme and the lemon zest into the vegetables.
31. 31. Taste the dish again and adjust with salt and pepper.
32. 32. Plate the vegetables.
33. 33. Serve the caramelized pointed cabbage with the pasta triangles.
34. 34. Enjoy your meal!

Nutrition per serving

• kcal: 350
• Protein: 12 g · Fett/Fat: 7 g · Carbs: 55 g