Summary

Ingredients

• 500 g minced meat
• 500 g potato noodles from the refrierated shelf
• 800 g pointed cabbae, approx. 1 head
• 1 medium onion (s), red
• 250 ml vegetable stock
• 2 tablespoon tomato paste
• 1 teaspoon salt
• 2 teaspoons paprika powder, noble sweet
• 0.5 teaspoon ½ paprika, hot pink
• 250 g cocktail tomatoes
• 200 g feta cheese

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Instructions

1. Pointed cabbage takes up space, so use a large saucepan or pan.
2. First you heat 1 tablespoon of oil in a pan / saucepan and sear the potato noodles in it according to the instructions on the packet (approx. 5 - 10 minutes). When the potato noodles are golden brown, put them aside and keep them warm.
3. In the meantime, remove the outer leaves from the pointed cabbage and cut it into bite-sized pieces, generously remove the stalk. You dice the onions into fine pieces and quarter the small tomatoes.
4. Now you take the pan / pot from just now, heat 1 tablespoon of oil and let the onions simmer for about 1 minute until they are translucent and then add the minced meat to fry it crumbly on a high level. You now have to lightly salt the minced meat and add the 2 tablespoons of tomato paste - and let it roast briefly. Now stir in the pointed cabbage, sprinkle 1 teaspoon of salt over it and let everything roast for about 5 minutes. You extinguish it with the vegetable stock. You stir in the two paprika powders and add the tomatoes. Now you let it simmer for about 10 minutes. Shortly before the end of the cooking time, crumble the feta in the pan.
5. You can now add the potato noodles to the pan and stir in or arrange them properly on the plate.
6. Tips: If you want the sauce to be creamier, you can stir in 2 tablespoons of sour cream.
7. Instead of pointed cabbage, you can also use white cabbage, if you like it spicy, cut a chilli into it.