Savoy noodles with mushrooms and bacon

Ingredients

Directions

1. 1

   Rinse off porcini with cold water. Bring the stock to the boil, add the porcini and let it swell covered for about 20 minutes. Cut bacon into small cubes. Peel onion and garlic and cut into fine cubes.

2. 2

   Clean and wash the cabbage, cut into quarters and remove the stalk. Cut the cabbage quarters into strips about 1.5 cm wide. Clean and clean the mushrooms and cut them into halves or quarters depending on their size. Drain porcini mushrooms, collect broth. Cut the mushrooms into small pieces.

3. 3

   Heat the oil in a large frying pan. Fry the bacon, onion and garlic in it. Add mushrooms and sauté, add cabbage and sauté as well. Add vegetable broth and porcini mushrooms, cover and steam over medium heat for about 15 minutes.

4. 4

   Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Drain the pasta, add to the vegetables in the pan and season with salt and pepper. Cut the cress from the bed, put half of the cress in the pan. Serve the sour cream and remaining cress with the savoy cabbage noodles.