Pointed Cabbage – Noodle Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pointed cabbae or 1 small one
- 2 small onions or shallots, diced
- 1 ½ tablespoon butter
- 150 g pasta, e.., Farfalle
- 150 g ham
- 150 g crème fraîche
- 100 g cream
- Salt and black pepper, or herbal salt
- possibly herbs, dried
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Prepare the pointed cabbage by removing the outer leaves and the stalk. Cut into strips, wash and drain well.
- Heat the butter in a large pan, fry the diced onions in it until translucent, add a few tablespoons of water and add the pointed cabbage. Salt, pepper and steam with the lid closed for about 15 minutes, stirring occasionally.
- In the meantime, cook the pasta according to the instructions on the packet and drain. Cut the ham into cubes.
- Finally, add the ham cubes to the pan with the pointed cabbage, stir in the crème fraiche, season with cream, spices and herbs (I added a little dried parsley). Stir in the pasta.
- If you like, you can rub parmesan on top before serving.
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