Step 1/4
- ½ head white cabbage
- 2 sprigs parsley
- 1 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
- 300 g lasagna noodles
- salt
- vegetable oil
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
- 10 g caraway seeds
- 1 tsp sweet paprika powder
- ¼ tsp smoked paprika powder
- 100 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
- 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!
