Noodle and cabbage pot

Ingredients for 2 servings:

• 500 g tagliatelle,
• 2 tbsp butter
• 500 g white cabbage, sliced
• 100 g goose fat
• ½ tbsp caraway seeds
• Salt

Instructions

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

Melt the goose fat in a large pot and sauté the shredded white cabbage. Stir frequently, as this is important, which is what you want for the cabbage to taste “fried.” The cabbage needs to be nicely browned. Only add the caraway seeds once the cabbage is completely cooked, otherwise it will become bitter. If the dish is too bland for you, you can add salt to taste after the cabbage is completely cooked, but never before, as otherwise the cabbage will absorb too much water and not brown. Then cook the tagliatelle in salted water until al dente, drain, and combine with the butter and cabbage in a new pot. Tastes simply delicious in winter.