Ingredients

1

tbs.

HOLL rapeseed oil

500

g

Savoy cabbage, cut into strips

1

 

Onion, chopped

1

Clove

Garlic, chopped

 

 

Ground nutmeg, to taste

1

 

Bay leaf

50

ml

White wine

200

ml

Vegetable stock

100

ml

Single cream

400

g

Potato noodles

4

 

Eggs

 

 

Salt and pepper, to taste

Preparation

  1. Briefly sweat the savoy cabbage in a little HOLL rapeseed oil over a moderate heat. Add the onions, garlic, salt, pepper, nutmeg and bay leaf and briefly sweat. Deglaze with the white wine and allow to reduce a little. Then add the vegetable stock and single cream. Cover and cook over a low heat until tender for 10-15 min., stirring occasionally.
  2. Fry the potato noodles with a little HOLL rapeseed oil for a few minutes in a non-stick frying pan over a moderate heat until golden brown. Season with salt and pepper.
  3. Plate up the pan-fried potato noodles. Cook the eggs in the same frying pan and season with salt and pepper.
  4. While the eggs are cooking, season the savoy cabbage and arrange on top of the potato noodles. Then place the fried eggs on top.

Nutrition information per serving

kcal

396.93

Protein g

17.78

Carbohydrate g

55.54

Fat g

11.11