Cabbage noodles with Cabanossi

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 2 carrots
• 3 cloves garlic
• 4 Cabanossi
• 3 large onions
• 1 bottle of white wine
• 2 liters of beef broth
• 1 pinch of caraway powder
• Sugar
• 1 tsp salt, coarsely ground
• ½ tsp black pepper, freshly ground
• Sunflower oil
• 400 g long-life cream
• 500 g pasta, e.g. fusilli

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Remove the leaves from the cabbage, remove the tough part, and cut into fine strips. Peel the carrots and onions, halve them, and slice them into half rings. Halve the Cabanossi lengthwise and also slice them into half rings. Peel the garlic. First, fry the Cabanossi in a little sunflower oil until they have browned on all sides, then add the onions and carrots and fry them with a little sugar. Deglaze with a splash of white wine, add the garlic cloves, fry briefly, and deglaze with a splash of stock. Add salt, pepper, and caraway seeds. Now gradually add a handful of savoy cabbage, fry briefly, and deglaze alternately with white wine and stock until all the savoy cabbage is used up. Continue frying and deglazeing until the white wine is used up and there is about 300 ml of stock left. Pour in the remaining stock and the long-life cream and reduce until a creamy sauce forms. If desired, season with salt, pepper, and caraway seeds. Cook the pasta and toss with the cooked savoy cabbage.