Pointed Cabbage Pan with Noodles

5 from 5 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1 smaller Cabbage
  • 3 Red pepper
  • 4 Carrots
  • 2 size Onions
  • 1 bunch Parsley
  • 500 ml Sieved tomatoes
  • 2 tbsp Olive oil
  • Salt pepper
  • 2 Cloves of garlic, chopped
  • Ginger to taste
  • 500 g Pasta


  • Cook the pasta in salted water according to the instructions on the packet, then drain.
  • Finely dice the onions.
  • Peel the bell peppers and cut into fine strips.
  • Cut the pointed cabbage into strips as well.
  • Peel the carrots and cut into slices.
  • Roughly chop the parsley.
  • Heat the oil in a pan, fry the onions until translucent.
  • Add bell peppers and carrots and fry for 5 minutes.
  • Now add the pointed cabbage and cook together for 5 minutes.
  • Deglaze with the tomatoes, season with salt and pepper, chopped garlic and grated ginger.
  • Let simmer for 5 minutes.
  • Add the cooked noodles to the sauce and mix everything together.
  • Garnish with parsley and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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