Red cabbage bowl with pearl couscous and goat's cheese

Preparation – 10 minutes

Fill a large pan with water and vegetable stock cubes and bring to a boil. Meanwhile divide the cabbage into beautiful leaves so you'll have at least 8 of them.

Fill a medium-sized pan with water, salt and sprigs of thyme and also bring to a boil. Remove the seeds of the jalapeño pepper for a milder version and chop into thin strips.  

Finishing the red cabbage bowl with pearl couscous and goat's cheese – 20 minutes

Cook the red cabbage leaves for about 15 minutes in the large pan. Cook the pearl couscous 5 minutes in the second pan before you also add the frozen peas.

Cook the couscous and peas for another 5 minutes before you drain them. Remove the thyme sprigs. Heat olive oil in a large skillet and cook the ham cubes and jalapeño pepper for a few minutes.

Add pearl couscous and peas and season with pepper and salt. Transfer the cabbage leaves to a plate and divide some of the couscous mixture in the middle.

Finish with goat's cheese and enjoy!