Cabbage noodles

Ingredients for 4 servings:

• 500 g white cabbage or pointed cabbage
• 1 vegetable onion(s)
• 1 garlic clove(s)
• 80 g butter
• 2 tsp sweet paprika powder
• 2 tsp marjoram, dried
• ½ tsp sugar
• 150 ml vegetable stock
• Pepper, salt, nutmeg, cayenne pepper
• 200 g lasagna sheet(s)
• 200 g ham, cooked
• 100 g mountain cheese
• 1 handful of pumpkin seeds
• 1 bunch of chives
• ½ bunch parsley
• 2 tbsp pumpkin seed oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean the cabbage and cut into 2 cm pieces. Finely strip the onion and thinly slice the garlic clove. Heat the butter in a large pan and sauté the onions and garlic until translucent. Add the paprika, marjoram, and sugar and sauté briefly. Pour in the stock and bring to a boil. Mix in the cabbage, season with pepper and salt, and simmer over high heat for 10-15 minutes. Meanwhile, roughly break up the lasagna sheets and cook in plenty of boiling salted water for 5-8 minutes, stirring occasionally. Drain and let drain well. Cut the ham into 2 cm cubes and fry in a pan with 2 tablespoons of oil until crispy brown (add caraway if you like). Mix the ham with the cabbage, pasta, and finely chopped herbs. Season to taste and transfer everything to a baking dish. Grate the cheese and sprinkle over the cabbage mixture. Sprinkle with the pumpkin seeds and bake in a preheated oven at 220 degrees Celsius (200 degrees Celsius fan-assisted) for about 10 minutes. Serve drizzled with pumpkin seed oil.