John Myers
Pointed Cabbage and Minced Meat Pasta
The perfect pointed cabbage and minced meat pasta recipe with a picture and simple step-by-step instructions.
- 250 g Ground beef
- 0,5 Cabbage
- 1 Red peppers
- 1 Shallot
- 4 tbsp Rapeseed oil
- Salt and pepper
- 180 g Tagliatelle
- 200 g Creme fraiche Cheese
- 0,5 tsp Sweet paprika powder
- 100 ml Vegetable broth
- Clean the pointed cabbage, cut out the thick stalk in a wedge shape. Cut the pointed cabbage into strips about 0.5 cm wide. Peel the shallot, cut in half and cut into strips.
- Bring a large saucepan full of water to the boil. Heat 2 tablespoons of oil in a wide pan. Fry the minced meat until light brown, adding salt and pepper. Remove the minced meat from the pan. Put 2 tablespoons of oil in the pan, fry the pointed cabbage, bell pepper and shallots in it. Season with salt and pepper. Add 100 ml vegetable stock and cover and cook over medium heat for 10 minutes.
- In the meantime, salt the boiling water and cook the pasta until al dente according to the instructions on the packet. Drain the pasta, collecting about 100 ml of the pasta water and add to the vegetables, creme fraiche and minced meat, season with salt, pepper and paprika. Mix in the pasta. On plates Arrange and serve immediately. I had sprinkled some parsley on top.
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