John Myers
Ingredients for 3 servings:
- 1 pointed cabbage, alternatively white or Chinese cabbage
- 2 shallots
- 2 tbsp butter or margarine
- 100 ml vegetable stock
- 1 tsp paprika powder, hot
- 2 tbsp tomato paste
- 1 point feta cheese, approx. 150 – 200 g
- 75 g pasta, e.g. fusilli or rigatoni
- 200 g light cream
- 2 eggs
- 1 tsp cornstarch
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
a spicy and fluffy casserole
Dice the shallots, trim the cabbage, and cut into small strips. Melt the butter or margarine in a large saucepan and briefly fry the shallots. Then add the cabbage strips and sauté briefly. Deglaze with the vegetable stock and simmer uncovered for about 5 minutes. Stir in the paprika and tomato paste and season with salt and pepper. Preheat the oven to 200°C (top/bottom heat). Crumble the feta cheese and mix with the cabbage. Add the dry pasta and mix. Transfer everything to a casserole dish (about 35 x 18 cm) and smooth the surface. For the topping, put the crème légère, eggs, and cornstarch in a tall mixing bowl and whisk to combine. Season to taste with salt and pepper. Then pour the topping over the cabbage and pasta mixture. Make sure no dry pasta is sticking out of the top to avoid burning. Place the bowl in the lower third of the oven and bake for about 25-30 minutes.
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