Cabbage noodles with farfalle

Ingredients for 4 servings:

• 1 kg white cabbage
• 2 onions
• 2 garlic cloves
• 2 tbsp oil
• 2 tbsp sugar
• 1 tbsp paprika powder, sweet
• 3 tbsp white wine vinegar
• ½ tbsp caraway seeds
• some salt and pepper
• 100 ml water
• 300g farfalle
• salt water
• 2 tbsp butter
• ½ bunch parsley, flat, chopped

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Remove the outer leaves from the white cabbage, cut the head into eighths, remove the stalk, and cut the cabbage into wide strips. Wash and drain in a sieve. Peel and finely chop the onions and garlic, and sauté in a pan with the oil. Add the sugar and paprika, fry, and deglaze with the vinegar. Mix in the cabbage and season with salt, pepper, and caraway seeds, which have been briefly toasted in oil and chopped with a large, sharp knife. Pour in the water, cover, and simmer gently for about 40 minutes, until the cabbage is soft. Cook the farfalle in salted water. Toss the cooked cabbage and farfalle in a pan with the butter and season with salt and pepper. Finally, sprinkle with the finely chopped parsley.