1. Peel and finely dice/chop the onion and garlic. Remove the stalks from the savoy cabbage leaves, clean them, cut them in half lengthwise, then cut them into strips about 0.4 inches (1cm) wide. Set aside. Prepare a large pot of salted water and bring to a boil. In the meantime, start with the sauce.

2. Heat up some olive oil in a large pan, add the onion and garlic, and sauté briefly. Add the ground meat and cook until nicely browned. Deglaze with the vegetable stock, add crème fraîche, sour cream, and lemon juice and stir in. Season well with salt and pepper. Reduce heat and let sauce simmer just gently until the pasta is done.

3. Cook the pasta “al dente” according to the instructions on the package. Add the cabbage to the boiling water as well – about 6 minutes before the pasta is done. In my case, the pasta and cabbage went into the pot at the same time, because the pasta only had to cook for 6 minutes ;)

4. Drain pasta and cabbage, then add to the pan with the sauce and mix to combine. Season with some more salt and pepper if necessary and serve with some grated parmesan (optional).