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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.
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!