Red cabbage pasta casserole

Ingredients for 4 servings:

• 50 g bacon
• 3 onions
• 1 tsp vegetable oil
• 800 g red cabbage
• 400 ml meat broth
• 100 ml red wine
• n. B. Salt
• e.g. cayenne pepper
• 1 pinch(s) of sugar
• 480 g tagliatelle, cooked
• 2 tbsp chervil
• 1 tbsp breadcrumbs
• 6 tbsp cheese, grated, 32% fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

WW-compatible

Preheat oven to 180 degrees Celsius. Dice the bacon and onions and fry in the oil. Then finely chop the red cabbage and sauté with the meat broth for 15 minutes until soft, stirring constantly. Bring the remaining meat broth to a boil with the wine and season with salt, cayenne pepper, and sugar. Combine the tagliatelle and red cabbage in the casserole dish. Pour the broth over the pasta and sprinkle with chervil. Combine the breadcrumbs with the cheese and sprinkle over the red cabbage and pasta mixture. Bake the casserole on the middle rack of the oven for 30 minutes.