Austrian cabbage pasta with caraway butter

Austrian cabbage pasta with caraway butter

Based on 24 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"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 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
¼ head
white cabbage
150 g
lasagna noodles
5 g
caraway seeds
50 g
unsalted butter
1 sprigs
parsley
½
lemon
½ tsp
sweet paprika powder
tsp
smoked paprika powder
100 ml
vegetable broth
salt
vegetable oil
pepper
MetricImperial

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 chop green herbs

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-deglaze

How to deglaze

how-to-chop-cabbage

How to chop cabbage

Nutrition per serving

Cal499
Protein12 g
Fat22 g
Carb66 g
  • Step 1/4

    Core white cabbage and cut into bite-sized pieces. Roughly chop parsley. Zest lemon and set aside.
    • 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

    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.
    • 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

    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.
    • 5 g caraway seeds
    • ½ tsp sweet paprika powder
    • 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

    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!
    • 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!

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