Pasta gourmet pan with meat loaf

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the spring onions into rings. Peel garlic and chop finely. Clean, wash and cut the pointed cabbage into strips. Wash the tomatoes. Cut meatloaf into strips. Heat oil in a pan with a high rim (26 cm Ø), fry meat loaf in it until golden brown, take it out and let it drain on kitchen paper.

2. 2

   Sauté spring onions, garlic and pointed cabbage in frying fat. Deglaze with stock and cream and bring to the boil. Add pasta and tomatoes and simmer for about 7 minutes in the open pan. Put the meat loaf back into the pan and heat it up. Wash the chives, dab dry and, except for something to garnish, cut into small rolls and sprinkle over the pan. Serve the pan garnished with chives

Nutrition Facts

KCAL
780 kcal

CARBS
46 g

FATS
54 g

PROTEINS
23 g