Savoy Cabbage, Beef, and Pasta

That was about as quick and easy as it gets for some fork-licking toothsomeness.

While we got a pot of salted water going for 1 lb of shell pasta we browned 1 lb of beef with some olive oil; got it nice and crunchy and spiced it up with salt, pepper, and red pepper spice.

In the meantime we chopped up 1/2 big onion and sliced 1 head of savoy cabbage into wide strips.

When the meat was done, we added the onion for another minute or two.

We removed the beef, set it aside, and

sauted the cabbage with more olive oil, while loosening the fried beef bits. Then we added 1/2 cup of water and let it simmer for about 15 minutes with the lid on.

That gave us enough time to set the table, add the pasta to the boiling water, squeeze the juice from 1 lemon, and rummage for the creme fraiche.

When it was all done, we added it all together: the pasta, beef, cabbage, lemon juice. and a few chunks of creme fraiche and adjusted the taste with a little more salt.
It was absolutely delicious.

We found the recipe in a monthly magazine from Tim Mälzer (German star cook, Hamburg restaurant owner, and cook book author extraordinaire).