Summary

Ingredients

• 1 savoy cabbage
• 2 liters vegetable stock
• 500 g ribbon noodles
• 50 g butter, soft
• 1 tablespoon, heaped curry
• 1 pinch (s) salt and cayenne pepper and / or pepper
• 50 g breadcrumbs

For the sauce:

• 100 g sour cream
• 1 squirt lemon juice
• 1 pinch (s) curry
• salt and pepper

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Instructions

1. Quarter the savoy cabbage, remove the stalk and the outer leaves, cut the rest into strips approx. 1 cm wide, wash and drain. Cook the noodles in the vegetable stock, add the savoy cabbage 5 minutes before the noodles are done and cook with them.
2. Attention: When you pour off the noodle broth, keep a good half a liter for the base of the sauce and fill it into a smaller saucepan.
3. Spread the drained noodles and the savoy cabbage evenly on a baking sheet.
4. Preheat the oven to approx. 175 degrees (hot air).
5. At the same time or before cooking the pasta, make the crumbs to sprinkle the pasta. To do this, mix the soft butter with the tablespoon of curry and the breadcrumbs, season with salt and cayenne pepper and / or pepper (it can be a bit spicy).
6. Spread these curry crumbs on the sheet noodles, then put the sheet in the oven for about 15 minutes.
7. While the noodles are in the oven, reduce the retained noodle broth to about half (if you prefer thick sauces, you can thicken them a little with a sauce thickener). Add sour cream and lemon juice and season the sauce with curry, salt and pepper.
8. Serve the pasta with the tray. Serve the sauce separately in a sauce boat.