Greek Cabbage Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.5 ½ head white cabbage
- 500 g minced lamb or beef
- 500 g pasta, raw Greek kritharaki
- 1 tablespoon olive oil
- 1 clove garlic
- salt and pepper
- 1 tablespoon tomato paste
- paprika
Print Recipe
Pin Recipe Instructions
- Finely slice the white cabbage, remove the stalk.
- Bring a large pot of water to the boil, add 1 teaspoon of salt, boil the kritharaki noodles for about 10 minutes. The noodles shouldn`t be quite cooked yet.
- In the meantime:
- Heat 1 tablespoon olive oil in a deep pan, fry the crushed clove of garlic, remove,
- Add the minced meat, sear it, season with salt, pepper and paprika. Remove the well-done minced meat from the pan and set aside.
- Put the finely sliced white cabbage in the same pan, fry briefly until it is translucent, then cook over medium heat for about 5-10 minutes (add water if necessary so that the cabbage does not burn).
- Drain the pasta.
- Add the minced meat to the cabbage and the pasta as well. Mix the whole thing well, possibly add a little more water or olive oil and bring to the boil.
- Season to taste with salt, pepper, paprika and tomato paste. Mix well.
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