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Ingredients (4 servings)
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600 g Weißkraut
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500 g Frische Pasta
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150 g Bergkäse
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40 g Bio-Butter
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Salz, Pfeffer, Kümmel, Prise Zucker
Preparation
- Remove the core from the white cabbage, cut into fine strips or small squares, and coarsely grate the mountain cheese.
- Melt the butter in a large pan, lightly caramelize a pinch of sugar, and braise the cabbage in it with some caraway seeds, salt, and pepper over medium heat for about 15 minutes until soft.
- Cook the fresh pasta in plenty of salted water until al dente, drain, and reserve a little cooking water.
- Mix the pasta and cooking water directly into the braised cabbage, fold in the grated mountain cheese until stringy, and serve hot.
