Summary

Ingredients

• 500 g pasta your choice
• Salt water
• 250 g mushrooms, fresh
• 500 g pointed cabbae
• 2 onions)
• 2 cloves garlic
• 1 cup cream (200 ml)
• 1 cup sour cream (200 ml)
• some vegetable broth
• some ground cumin
• salt and pepper
• some Pul Biber
• some spice mixture (Delikata) or curry powder
• oil

Print Recipe Pin Recipe

Instructions

1. Peel and finely chop the onions and garlic. Clean the pointed cabbage and cut into small pieces or grate on the grater. After that, brush the mushrooms off and get rid of bad spots, then cut into slices.
2. Put a large pot of salted water on the stove for the pasta and bring the water to a boil. At the same time, heat a deep pan or casserole on another plate, pour in the oil and fry the onions, add the pointed cabbage with the mushrooms and fry well.
3. When the vegetables are seared, add the garlic and fry briefly, then deglaze with the cream and sour cream and bring to the boil briefly. Then let it simmer on a low heat and add the spices.
4. Put the pasta in the salted water that is boiling in the meantime and cook until al dente. Then drain and mix with the pointed cabbage and mushrooms. Season again to taste and then serve.