Summary

Ingredients

• 1 head white cabbage
• 2 small cloves garlic
• 3 onion (s)
• 60 g butter
• 5 teaspoons paprika powder, noble sweet
• 500 ml vegetable stock
• 2 teaspoons marjoram
• salt and pepper
• 500 g spaetzle or farfalle
• 250 g sheep cheese or feta

Print Recipe Pin Recipe

Instructions

1. Clean the white cabbage and cut into fine strips. Finely dice the garlic and onions.
2. Heat the butter in a saucepan and sauté the onions and garlic until translucent. Add the cabbage and fry for 3 minutes. Sprinkle with 4 teaspoons of paprika powder. And pour the broth, add the marjoram and cook everything for 5 minutes.
3. Cook the pasta in salted boiling water until al dente and drain.
4. Swirl pasta and cabbage in a saucepan and season with salt and pepper. Transfer everything to a preheated serving dish, sprinkle with the crumbled cheese and dust with 1 teaspoon of paprika powder.