John Myers
Contents
show
Ingredients
For covering:
- 600 g Extra wide ribbon noodles
- 2 a cup Cream
- 500 ml Vegetable broth
- 3 tbsp Butter
- 3 tbsp Flour
- 1 dice Fat broth
- Salt, pepper, nutmeg
- Herblings
- 100 g Butter
- Breadcrumbs
- Wienerle, beef sausage, meat loaf, sausage meat, ...... whatever you have at home
Instructions
- Cook the ribbon noodles in boiling salted water until they are firm to the bite. Do not throw away the cooking water. Clean the savoy cabbage and cut into strips, they should be about as wide as the pasta. Then blanch in pasta water for 2-3 minutes, remove with a slotted spoon and allow to drain.
- Place the pasta with the savoy cabbage on a baking sheet or pan. Mix.
- Make a roux for the sauce from the flour and butter, deglaze with the broth and cream. Boil. Season well with salt, pepper, nutmeg, the stock cube and herbs, even "spice it over". The noodles and savoy cabbage have a very neutral taste and otherwise taste weak. Pour the sauce over the noodle-savoy cabbage mixture. I use the Tupperware micro-plus jug to cook the sauce. See picture
- Now there is no limit to your imagination or you can use whatever the fridge has to offer: meat loaf, meat sausage, Wienerle, sausages, sausage leftovers, etc. Cut them into small pieces and pour them over the pasta. Mix something up.
- Now melt the butter and mix with the breadcrumbs. Spread on the baking sheet.
- Bake in the oven at 180 ° C for approx. 20 - 25 minutes.
Nutrition
Serving: 100gCalories: 224kcalCarbohydrates: 7.4gProtein: 1.3gFat: 21.3g
