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Savoy Cabbage Pasta with Ham
Winter warmer
Ingredients
| 1 head(s) | Savoy cabbage, stem removed and shredded |
| 2 l | vegetable stock |
| 450 g | tagliatelle pasta |
| 2 tbsp | oil for the baking tray |
| 100 g | soft butter |
| 100 g | breadcrumbs |
| 300 g | ham, cut in slices |
| 150 g | crème fraîche |
| 1 tbsp | paprika powder, sweet |
| salt and pepper, to taste |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Heat vegetable stock, add tagliatelle pasta and boil for 5 minutes, add cabbage and boil for 10 more minutes or until pasta is al dente. Drain pasta cabbage mixture, saving the liquid.
Preheat oven to 225°C and grease baking tray.
Stir soft butter until creamy, add spices and breadcrumbs mix further until mixture turns into crumbles. Mix cabbage, pasta and ham and spread onto baking tray. Spread crumbles on top of cabbage mixture and bake in the oven for 15 minutes.
Bring about half of the saved liquid to the boil, add crème fraîche and salt and pepper. Serve as a sauce with cabbage pasta.
Preheat oven to 225°C and grease baking tray.
Stir soft butter until creamy, add spices and breadcrumbs mix further until mixture turns into crumbles. Mix cabbage, pasta and ham and spread onto baking tray. Spread crumbles on top of cabbage mixture and bake in the oven for 15 minutes.
Bring about half of the saved liquid to the boil, add crème fraîche and salt and pepper. Serve as a sauce with cabbage pasta.
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