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Ingredients (4 servings)
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600 g Braunschweigerkraut
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400 g Nudeln
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200 ml Schlagobers
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150 g Vorarlberger Käsestücke
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Öl, Salz, Pfeffer, Kümmel
Preparation
- Remove the core from the cabbage and cut into fine strips or bite-sized pieces. Coarsely grate the cheese.
- Sear the cabbage in a large pan with a little oil until lightly browned, then season with salt, pepper, and some caraway seeds, cover, and simmer for 10 minutes.
- Meanwhile, cook the pasta in plenty of salted water until al dente, then drain.
- Pour the heavy cream into the softened cabbage, fold in the cooked pasta and grated cheese, and stir until the cheese has melted.
