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🍽️ Cabbage-Ham Pan with Parsnip Puree

387 kcal · 30 min · 4 servings

Ingredients

• White cabbage 0.5 pc.
• Oil 2 tbsp
• Ham cubes 250 g
• Vinegar 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Parsnips 800 g
• Sunflower seeds 4 tbsp
• Chives, fresh 20 g
• Cream cheese, plain 100 g

Instructions

1. 1. Wash the white cabbage thoroughly, quarter it, remove the core and outer leaves, and slice it into thin strips.
2. 2. Heat oil in a pot over high heat and sauté the diced ham for about 1 minute. Add the white cabbage and cook for about 3 minutes. Then deglaze with 100 ml of water and vinegar, season with salt and pepper, and simmer over medium heat for about 20 minutes.
3. 3. Peel the parsnips, wash them well, and cut them into approximately 2 cm cubes. Bring a pot of salted water to a boil and cook over medium heat for about 10 minutes.
4. 4. Meanwhile, toast the sunflower seeds in a pan over high heat without fat for about 3 minutes. Wash the chives, shake them dry, and cut them into rings.
5. 5. Drain the cooked parsnips, return them to the pot, and puree them with the cream cheese. Add the chives, season with salt and pepper, and mix well.
6. 6. Season the cabbage with salt and pepper. Serve the cabbage-ham pan alongside the parsnip puree on plates, sprinkled with the toasted sunflower seeds.

Nutrition per serving

• kcal: 387
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 30 g