125gSunflower seeds - dry roasted (yummiest although the gut would prefer raw)
¼mediumCabbagesliced
½cupGoudagrated
Instructions
Mix the sour cream and pepper together in a bowl.
Dry fry the sunflower seeds until they look and smell roasted.
Fry your cabbage (I prefer my cabbage crunchy but for this meal I cook it well in order to enhance the “pasta like” effect, leaving the crunchy bits for the seeds to master).
Fry the onion and garlic together in a large pot using your choice of oil.
Once the onions have started going soft add the chicken strips and stir fry until the outside layer of chicken is mostly cooked.
Add the mushrooms to the fry mix and stir fry for +-5min, stop before the mushrooms shrink.
Stir in the roasted sunflower seeds.
Stir in the cream mix and then let it sit on a low heat with a lid for 10-15min, or until the chicken is cooked through.
Stir in the fried cabbage on medium heat for a couple of minutes (until all is warm and mixed).
Serve with grated gouda and a sprig of rosemary for pretty.