Summary

Ingredients

• 1 head white cabbage
• 750 g minced meat, mixed
• 500 g ribbon noodles
• 500 ml meat broth, or vegetable broth
• 1 pinch caraway powder
• 2 tablespoon butter
• salt
• pepper
• olive oil

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Instructions

1. Quarter the white cabbage and cut into thin strips.
2. Heat olive oil in a roasting pan over medium-high heat, using enough to lightly coat the bottom. Add the cabbage strips and sauté, stirring every 2-3 minutes to prevent burning and bitterness. Season with salt and pepper.
3. Deglaze the pan with the meat or vegetable broth. Bring to a boil (2-3 minutes), then reduce heat to medium. Simmer for 25 minutes, stirring every 10 minutes. When done, season with caraway powder.
4. While the cabbage simmers, cook the ribbon noodles according to the packet instructions. Drain and set aside.
5. While the cabbage simmers, season the minced meat with salt and pepper. Heat olive oil in a pan over medium-high heat, using enough to lightly coat the bottom. Fry the meat, breaking it apart as it cooks, until fully cooked through (63°C / 145°F).
6. Remove the cabbage pan from heat. Gently add the cooked noodles and cooked meat to the pan. Add 2 tablespoons of butter and stir gently until melted. Season to taste with salt and pepper.