Savoy cabbage noodles from the tray

Ingredients for 4 servings:

• 1 small head of savoy cabbage (approx. 500g)
• 2 liters of meat broth
• 500 g tagliatelle pasta
• 2 tbsp oil, for the baking sheet
• 100 g butter, soft
• 100 g breadcrumbs
• 200 g ham, cooked, cut into strips
• 150 g crème fraîche
• 2 tbsp lemon juice
• salt and pepper
• 1 tbsp paprika powder, sweet

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quarter the savoy cabbage, remove the stalk and outer leaves, cut the rest into strips about 1cm wide, wash, and drain. Bring the meat broth to a boil, cook the pasta in the broth for about 5 minutes. Add the savoy cabbage and simmer for another 5-10 minutes, until the pasta is tender. Preheat oven to 225°C (425°F). Grease a baking tray. Cream the softened butter, season with salt, pepper, and paprika. Sprinkle in the breadcrumbs and knead with the butter until crumbly. Drain the pasta and savoy cabbage, reserving the broth. Return about 1/2 liter of it to the pot. Mix the savoy cabbage pasta with the ham strips and spread on the tray. Season with salt, pepper, and sprinkle with the breadcrumbs. Bake in the oven for about 15 minutes. Meanwhile, bring the broth in the pot to a brisk boil and reduce by half. Stir in the crème fraîche, season with salt, pepper, and lemon juice. Serve as a sauce with the savoy cabbage pasta or drizzle over the pasta occasionally while baking.