Pointed cabbage-spätzle pan with chorizo and broad beans

Name: Pointed cabbage-spätzle pan with chorizo and broad beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g frozen broad beans; 1/2 (approx. 400 g) Head pointed cabbage; 1/2 bunch Sage; 1 package (400 g) fresh spaetzle (refrigerated shelf); 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 300 g Chorizo sausage; 250 ml Vegetable broth

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g frozen broad beans
1/2 (approx. 400 g) Head pointed cabbage
1/2 bunch Sage
1 package (400 g) fresh spaetzle (refrigerated shelf)
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
300 g Chorizo sausage
250 ml Vegetable broth

Directions

1
Cook the broad beans in boiling salted water for 4-5 minutes. Cut the pointed cabbage into slices. Remove stalk and outer leaves. Cut cabbage into pieces, removing thick leaf panicles. Wash and drain cabbage.
2
Rinse beans in cold water and remove white skin. Wash the sage, dab dry and, except for something to garnish, pluck leaves from the stems and chop coarsely. Cook the spaetzle in boiling salted water according to the instructions on the packet.
3
Heat 1 tablespoon of oil and 2 tablespoons of water in a large, coated frying pan. Steam cabbage for 1-2 minutes, turning it, let the liquid evaporate and fry for 1-2 minutes. Season vegetables with salt and pepper and remove.
4
Drain the spaetzle and rinse with cold water. Peel and slice the sausages. Heat 1 tbsp. oil in the frying fat. Fry the sausages for 2-3 minutes while turning. Add spaetzle and fry for 2-3 minutes.
5
Add the cabbage, beans and stock and warm up briefly, season everything with salt and pepper. Serve and garnish with sage.