Cabbage and noodle pasta with bacon and tomatoes

Ingredients for 4 servings:

• 1 small pointed cabbage or savoy cabbage
• 100 g cherry tomatoes
• 1 onion(s)
• 75 g bacon, streaky, smoked
• 200 g lasagna sheet(s)
• some olive oil
• 1 tsp caraway seeds, whole
• 50 ml vegetable stock
• 100 g herb cream cheese, optional
• Salt and pepper, mixed or black, freshly ground
• some lemon juice or lemon zest
• n. B. mountain cheese, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Trim and wash the cabbage, drain, and remove the stalk. Cut the cabbage leaves into 2 to 3 cm pieces. Wash, drain, trim, and halve the cherry tomatoes. Peel and finely dice the onion. Finely dice the bacon. Break the lasagna sheets into pieces to match the cabbage leaves and cook in a pot of plenty of boiling salted water for 10 to 12 minutes until al dente, stirring frequently. Heat a wok or large, deep frying pan on the stovetop and fry the bacon cubes until crispy. Add the onion cubes and fry lightly. Then add a little olive oil and sauté the cabbage leaves with the caraway seeds for about 5 minutes, stirring occasionally. Then add the vegetable stock, bring to a boil, and then simmer for about 2 minutes. Stir in the herb cream cheese, if desired. Carefully fold in the drained lasagna sheets and the halved cherry tomatoes and heat through. Season to taste with salt, pepper, and a little lemon juice or lemon zest. Serve on plates and, if desired, sprinkle with some freshly grated mountain cheese or serve on the side. Tip: You can also use pine nuts instead of bacon: briefly toast them in a non-stick pan without adding any fat and then set aside. Sauté the diced onions in olive oil instead and continue according to the recipe. Sprinkle the toasted pine nuts over the finished dish. Then, replace the mountain cheese with freshly grated mozzarella or small cubes of feta cheese.