150 g Brussels sprouts, or any other cabbage you prefer
1 clove of garlic
2 tbsp rapeseed oil
200 ml creme fraiche
1 tsp dried thyme
Salt, black pepper
100 ml grated cheese from long matured cheese
Instructions
Boil the pasta according to the instructions on the package.
Rinse the zucchini, grate it coarsely, and drain the liquid. Slice or julienne the Brussels sprouts. Peel the garlic and slice thinly.
Place the half-thawed meat in a pan on low heat. Thaw the meat thoroughly, separate with a fork, and allow the liquid to evaporate. Increase the heat and add oil, thyme, garlic, zucchini, and Brussels sprouts. Brown gently and mix in the crème fraîche.
