Summary

Ingredients

• 1 small savoy cabbage
• 2 liters meat stock, instant
• 500 g ribbon noodles, wide
• 2 tablespoons oil, for the baking sheet
• 100 g butter, soft
• Salt and pepper, black, from the mill
• 1 tablespoon paprika powder, noble sweet
• 100 g breadcrumbs
• 200 g cooked ham, sliced
• 200 g crème fraîche
• 2 tablespoon lemon juice

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Instructions

1. Remove the outer leaves from the savoy cabbage, then halve, quarter and cut out the stalk. Cut the savoy cabbage leaves into strips approx. 1 cm wide, wash and set aside.
2. Bring the broth to a boil in a large saucepan, add the pasta and let cook for about 5 minutes. Then add the savoy cabbage to the noodles and simmer carefully until the noodles are good. Then pour off and collect about 1/2 liter of stock (we`ll need it later).
3. Preheat the oven to 225 ° C. Grease the baking sheet.
4. Stir the butter until creamy, lightly salt and pepper and mix in the paprika powder. Then add the breadcrumbs and mix well with a fork. Cut the ham into approx. 1 cm wide strips, mix with the pasta and savoy cabbage and place everything on the tray. Spread the breadcrumbs on top and then put them in the oven for 15 minutes.
5. In the meantime, bring the collected stock to a boil and reduce it to halfway. Stir in the crème fraiche, salt, pepper and season with the lemon juice.
6. Serve as a sauce with the pasta. I also like to put some of this sauce over the pasta while the pasta is baking.
7. If you cook this recipe for 4 people only, 350 g of pasta are enough, the amount of savoy cabbage remains the same.