Fine cabbage noodles

Ingredients for 4 servings:

• 750 g white cabbage
• 2 onions
• 400 g tagliatelle pasta
• 2 tbsp clarified butter
• 1 tbsp caraway seeds
• 2 tsp paprika powder
• 1 tbsp tomato paste
• 1 tbsp apple syrup
• 2 tbsp fruit vinegar
• 200 g sour cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Finely chop the onions and sauté in clarified butter in a deep pan until golden yellow and translucent. Vegans can, of course, use oil instead. Remove the stalk from the white cabbage and chop the cabbage very finely (I chop it as finely as for a coleslaw). Add the white cabbage to the onions in the pan and fry with the caraway seeds. Turn the cabbage and onions over and over again and continue frying. In the meantime, bring the water to a boil for the pasta. In the middle of the cabbage, I place a little more lard on the bottom of the pot or pan and briefly fry the tomato paste in it. Add the paprika. Deglaze with the apple syrup. Add a little water (about 100 ml), continue simmering with the lid closed. Season with salt, pepper, and vinegar. Cook the pasta. When the pasta is al dente, drain and stir into the cabbage. At the end, season again with salt, pepper, and especially vinegar. I serve it with a dollop of sour cream.