Pointed Cabbage with Goulash Butter
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 m-sized pointed cabbage
- 200 g noodles (Fleckerlnudeln)
- 80 g butter, soft
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon paprika powder
- 1 lemon (s), the grated zest it
- 1 pinch (s) sugar
- 1 tablespoon oil (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Clean the pointed cabbage, cut into small pieces and set aside.
- Mix the softened butter with salt, sugar, paprika powder, caraway seeds and grated lemon zest. Chop through with a knife and season to taste.
- Fry the pointed cabbage in hot oil until crispy. In the meantime, cook the pasta according to the instructions on the packet, then drain through a sieve.
- Add the butter to the pan with the pointed cabbage and toss the cabbage in it. Now mix in the pasta. Serve hot.
- Tip: If you find it too vegetarian, add a few meatballs or Nuremberg sausages.
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