Turn hazelnuts to the other side, fry in olive oil and cook in the stove. Cut the spring onions to the same length, score them, fry them in oil and season with salt.
Cut the cabbage into tender strips, sauté in olive oil, season, deglaze with clear soup, add flakes of butter and stir through with the diced tomatoes.
For the sauce, quarter the cleaned mushrooms, sauté in olive oil and extinguish with white wine. Add whipped cream and a corner of stock cube, season with salt and pepper and finish with chopped herbs.
Arrange everything on a flat plate and garnish with basil leaves.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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