Summary

Ingredients

• 750 g pointed cabbae
• 2 onions)
• some oil
• 350 g minced meat
• 2 tablespoon flour
• 2 teaspoons vegetable stock, instant
• 500 g pasta, e.. penne
• 100 g sour cream
• 0.5 teaspoon ½ caraway powder
• salt and pepper
• Paprika powder, noble sweet
• some parmesan, freshly grated

Print Recipe Pin Recipe

Instructions

1. Remove the outer leaves from the pointed cabbage, cut the cabbage in half, remove the stalk, cut the cabbage into small pieces and wash. Drain in a colander. Cut the onions into small pieces.
2. Heat the oil in a saucepan, sweat half of the onions in it over medium heat. Add the pointed cabbage and sauté a little. Then add 2 cups of water, season with salt, pepper and caraway seeds and stew for 15-20 minutes.
3. In the meantime, heat some oil in a pan, fry the rest of the onions and the minced meat in them over a high heat. Season with salt, pepper and paprika. When the meat is brown and crumbly, sprinkle with flour, stir well and sweat. Then pour liquid (about 1 cup) into the meat from the cabbage pot, add the stock powder and stir well until the liquid thickens.
4. Cook the pasta firm to the bite as usual.
5. Stir the sour cream into the meat sauce. Drain the remaining water from the cabbage, add the meat and pasta to the pointed cabbage vegetables and mix everything well. Arrange on plates and sprinkle with a little parmesan.
6. Tip:
7. If you want to pay attention to a healthy diet with this recipe, you can use ground poultry and whole wheat pasta. I tried this and it tasted great.