Spring Cabbage and Pork Cream Pasta

Spring Cabbage and Pork Cream Pasta

A sweet spring-colored pasta with plenty of spring cabbage. With a healthy milk finish.

Ingredients: serves 1

80 g
Spring cabbage
3 leaves
Thinly sliced pork belly
2 slices
5 cm
1/2 cup
Soup stock granules
1/2 teaspoon
1 tablespoon
Black pepper
a small amount
Olive oil
as needed


1. In a large pot, bring water to a boil. Once it boils, add salt, and once it boils again, add the pasta.
2. Cut the spring cabbage and pork belly into bite-size pieces and slice the celery. Heat a pan with olive oil and saute the pork.
3. Once the pork has changed color, add the spring cabbage and the celery, and quickly fry everything together.
4. Add milk and soup stock granules and cook on low heat so that the cabbage wilts. Be careful not to boil it.
5. Add boiled pasta and quickly mix in the sauce. Flavor with black pepper and you're finished.
6. Finished with milk instead of fresh cream for a health-conscious and light dish. If miss the cream, substitute half of the milk with fresh cream.

Story Behind this Recipe

A spring-colored pasta that uses plenty of spring cabbage.