Summary

Ingredients

• 400 g savoy cabbae
• 2 slices toast
• Water for soaking
• 1 bunch parsley
• 500 g minced meat, mixed
• 2 egg (s) (size M)
• Salt and pepper, black from the mill
• Cayenne pepper
• 1 liter salt water
• 1 bay leaf
• Caraway seeds, whole
• 1 can tomato (425 g)
• sugar
• 200 g noodles (tubular noodles), short
• 50 g parmesan, rated
• 4 tablespoon olive oil

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Instructions

1. Remove the stalk and wilted leaves from the savoy cabbage. Cut the savoy cabbage into small pieces.
2. Soak the toast in cold water. Pluck the parsley leaves from the stems and chop finely. Squeeze out the toast, knead with minced meat, parsley, eggs, salt and pepper and shape table tennis-sized balls out of the mixture.
3. Bring 1 liter of lightly salted water to the boil. Put the meatballs in it with the bay leaf and caraway seeds over a mild heat for about 10 minutes.
4. Roughly cut the canned tomatoes and add to the meatballs with the savoy cabbage. Cook together for about 15 minutes over medium heat. Season with cayenne pepper, pepper, salt and a little sugar.
5. Add the pasta and cook for another 5 - 7 minutes until the pasta is firm to the bite. Season to taste and serve with parmesan and olive oil.