in Recipes

White cabbage goulash with tagliatelle

updated

Spread the love

Ingredients for 6 servings:

  • 600 g white cabbage
  • 4 onions
  • 2 tbsp oil
  • 800 g pork goulash
  • 1 tsp paprika powder, hot
  • 200 g tomato(s), pureed
  • 200 ml broth
  • 1 tsp caraway seeds
  • 2 bay leaves
  • 1 cup sour cream
  • salt and pepper
  • 600 g tagliatelle pasta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

hearty and delicate

Trim, wash, and slice the white cabbage. Peel and slice the onions. Heat the oil in a pan, add the finely chopped goulash, season generously with salt and paprika, and sauté for about five minutes while stirring. Add the white cabbage and onions and sauté briefly. Deglaze with the passata and broth, stir in the caraway seeds and bay leaves, and cook for about one hour. Prepare the pasta according to the package instructions. Garnish the goulash with sour cream, season with salt and pepper, and serve with the pasta.

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Unsweetened applesauce from the pressure cooker

Amaranth cakes with paprika cream