Austrian cabbage pasta with caraway butter
"I prefer to use fresh pasta for this recipe, but if you can’t find it in your grocery store, just use dry lasagna sheets instead."
Difficulty
Easy 👌Ingredients
Utensils
knife, cutting board, fine grater, pot (large), colander, food processor, bowl (small), rubber spatula, frying pan (large), spatula
How-To Videos
How to chop green herbs
How to zest citrus fruits
How to deglaze
How to chop cabbage
Nutrition per serving
Step 1/4
- ¼ head white cabbage
- 1 sprigs parsley
- ½ lemon
- knife
- cutting board
- fine grater
Core white cabbage and cut into bite-sized pieces. Roughly chop parsley. Zest lemon and set aside.
Step 2/4
- 150 g lasagna noodles
- salt
- vegetable oil
- pot (large)
- colander
Bring a large pot of water to a boil. Season with plenty of salt and cook lasagna until al dente. Drain and let cool on a big surface, tossing with some vegetable oil so the sheets don't stick together.
Step 3/4
- 5 g caraway seeds
- ½ tsp sweet paprika powder
- ⅛ tsp smoked paprika powder
- 50 g unsalted butter
- pepper
- food processor
- bowl (small)
- rubber spatula
Add caraway seeds, both paprika powders, and lemon zest to a food processor. Season with salt and pepper to taste and blend roughly. Add in butter then blend everything into a fine paste. Transfer caraway butter to a small bowl and store in the fridge before using. Tear cooled lasagna sheets into bite-sized pieces with your hands.
Step 4/4
- 100 ml vegetable broth
- frying pan (large)
- spatula
In a large frying pan, fry cabbage pieces with some vegetable oil over high heat. Deglaze with vegetable broth and let simmer for approx. 5 – 8 min. Add pasta, then caraway butter to the pan. Sprinkle with chopped parsley. Enjoy!
