Cabbage noodles with Cabanossi

Ingredients for 2 servings:

• 150 g tagliatelle pasta
• 400 g white cabbage
• 200 g Cabanossi
• 2 tomatoes
• 2 shallots
• 2 tbsp rapeseed oil
• 1 tsp sugar
• 1 tsp caraway powder
• 1 tsp smoked paprika powder
• 150 ml vegetable broth or meat broth
• 2 tbsp white wine vinegar
• salt and pepper
• some caraway powder for sprinkling
• a few sprigs of parsley for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the pasta in boiling salted water according to the package instructions. In the meantime, trim the white cabbage and chop into large pieces. Halve the Cabanossi lengthwise and slice them. Wash, quarter, deseed, and slice the tomatoes. Peel and dice the onion. Heat oil in a large pan. Brown the sausage and add the diced shallots. Season with sugar and caraway powder. Add the white cabbage and sauté. Deglaze with the vegetable stock and simmer for about 15-20 minutes. Shortly before the end of cooking, add the diced tomatoes and season generously with salt, pepper, vinegar, and paprika. Wash, drain, and tear the parsley. Drain the pasta, add it to the cabbage pan, and mix well. Serve sprinkled with caraway powder and garnished with the parsley.