Greek cabbage pasta

Ingredients for 6 servings:

• ½ head of white cabbage
• 500 g minced lamb or minced beef
• 500 g Kritharaki (rice-shaped noodles), raw
• 1 tbsp olive oil
• 1 garlic clove(s)
• salt and pepper
• 1 tbsp tomato paste
• paprika

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely grate the white cabbage and remove the stalks. Bring a large pot of water to a boil, add 1 teaspoon of salt, and boil the Kritharaki noodles for about 10 minutes. The noodles should not be fully cooked. In the meantime: Heat 1 tablespoon of olive oil in a deep pan, fry the crushed garlic clove, remove it, add the minced meat, fry until crisp, and season with salt, pepper, and paprika. Remove the cooked minced meat from the pan and set aside. Add the finely grated white cabbage to the same pan, fry briefly until translucent, then cook over medium heat for about 5-10 minutes (add water if necessary to prevent the cabbage from burning). Drain the pasta. Add the minced meat to the cabbage and the pasta. Mix everything well, adding a little more water or olive oil if necessary, and bring to a boil. Season to taste with salt, pepper, paprika, and tomato paste. Mix well.