Savoy cabbage mushroom pan with prawns

Name: Savoy cabbage mushroom pan with prawns
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500-600 g Savoy cabbage; 7-10 Tbsp kohl; 200 g Mushrooms; 100 g mangetout or 150 g frozen peas; 4 Walnut kernel halves; 1-2 TABLESPOONS Sesame seeds; 1 small clove of garlic; 1 TABLESPOON Butter or margarine; 150-200 g ready-to-cook shrimps; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/8 l Vegetable broth (instant); 60 g Fresh cream

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

500-600 g Savoy cabbage
7-10 Tbsp kohl
200 g Mushrooms
100 g mangetout or 150 g frozen peas
4 Walnut kernel halves
1-2 TABLESPOONS Sesame seeds
1 small clove of garlic
1 TABLESPOON Butter or margarine
150-200 g ready-to-cook shrimps
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/8 l Vegetable broth (instant)
60 g Fresh cream

Directions

1
Clean and wash the vegetables. Cut savoy cabbage into strips, mushrooms into slices
2
Roast the nuts and sesame seeds in a pan without fat and remove. Peel and chop the garlic. Heat the fat in the pan. Steam garlic in it until transparent. Add the prawns and fry on each side for about 2 minutes. Season with salt and pepper and take out
3
Add all the vegetables to the frying fat and sauté while turning. Season with salt and pepper. Add stock and cook covered for 6-8 minutes
4
Add the prawns to the vegetables and heat. Sprinkle with nuts and sesame seeds
5
Mix crème fraîche and season with salt and pepper. Put it on the vegetables as a stain. Serve with fresh baguette bread