Savoy cabbage pasta

Too few ratings

“From my mum, probably created because of lack of ingredients. Weird but delicious. ”

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1 head savoy cabbage
250 g tagliatelle
1 tbsp vegetable broth
2 tbsp butter
5 tbsp breadcrumbs
1 tsp hot paprika powder
2 tbsp sweet paprika powder
100 g sour cream
lemon
200 g ham
Metric
Imperial
  • Step 1/5

    • 1 head savoy cabbage
    • 250 g tagliatelle
    • 1 tbsp vegetable broth

    Cut savoy cabbage into strips 1 Boil larger pot of broth, first the noodles in, then the savoy cabbage. Boil until firm, drain, collecting about half of the water in a small saucepan.

  • Step 2/5

    • 200 g ham

    Put the pasta and savoy cabbage mixture on a greased tin, season with salt and pepper. Add a bit of the broth. If you like, you can add chopped ham.

  • Step 3/5

    • 2 tbsp butter
    • 5 tbsp breadcrumbs
    • 1 tsp hot paprika powder
    • 2 tbsp sweet paprika powder

    Crum: mix the soft butter with the breadcrumbs and paprika powder, a little salt and pepper, and sprinkle in floats over the baking tray.

  • Step 4/5

    Bake in the oven at low heat (160 degrees) for about 15 minutes.

  • Step 5/5

    • 100 g sour cream
    • lemon

    In the meantime boil the broth again, with the lemon juice, sour cream and salt and pepper to taste.