Classic Austrian cabbage pasta
Stefie
2-3
15-20 minutes
20-25 minutes
Austrian
Dinner
Ingredients
- 300 g pasta (small, square noodles)
- 500 g white cabbage or pointed cabbage
- 1 onion
- 3 tbsp vegetable oil
- 1 tsp sugar
- 1 tsp caraway (to taste)
- salt and freshly ground pepper
- 200 ml vegetable stock
- Freshly chopped parsley
Directions
Prepare the cabbage: Quarter the cabbage, remove the stalk and cut into 1x1 cm cubes.
Fry the onions: Peel and finely dice the onions. Heat the oil in a large pan or saucepan and fry the onion until translucent.
Caramelise the cabbage: Add the sliced cabbage and sugar. Gently caramelise and brown over a medium heat, stirring constantly.
Season and simmer: Add the caraway seeds (if using), salt and pepper to the cabbage. Deglaze with the vegetable stock, cover and simmer over a low heat for about 15-20 minutes, until the cabbage is soft but still al dente.
Cooking the pasta: Cook the pasta in plenty of salted water until al dente, drain and mix into the cabbage. Mix everything together well and season to taste. If necessary, add a little more pasta water.
Serving suggestions: Serve the cabbage pasta hot and garnish with freshly chopped parsley if you like.
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