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🍲 Savoy Cabbage and Medallion Paella

580 kcal · 35 min · 4 servings

Ingredients

• 300 g Calasparra Rice (or arborio rice)
• 400 g Savoy Cabbage
• 300 g Rabbit or Chicken Breast (diced)
• 2 Stück Bell Peppers (red and yellow)
• 150 g (abgetropft) Cannellini Beans (canned)
• 2 EL Tomato Paste
• 1 Prise Saffron Threads
• 4 EL Rapeseed Oil
• 900 ml Chicken Broth (warm)
• 2 Zehen Garlic (minced)
• nach Bedarf Salt and Pepper
• 1 Stück Lemon (wedges)

Instructions

1. 1. Rinse the rice under cold water until the water runs clear and drain it well.
2. 2. Clean the savoy cabbage. Roughly chop the leaves and remove the hard central ribs.
3. 3. Dice the bell peppers into small cubes.
4. 4. Heat the oil in a large skillet or paella pan. Sear the meat until brown. Remove and set aside.
5. 5. In the same pan, sauté the peppers and garlic until soft. Stir in the tomato paste and toast briefly.
6. 6. Add the rice and stir to coat every grain with oil and tomato.
7. 7. Dissolve saffron in the warm broth. Pour the broth into the pan. Bring to a boil.
8. 8. Arrange the meat, beans, and cabbage evenly over the rice. Reduce heat to medium and cook for 15 minutes without stirring.
9. 9. Remove pan from heat. Cover with foil and let rest for 5 minutes. Serve with lemon wedges.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 48 g