Cabbage Noodles

Ingredients

• 800 g white cabbage
• 1 onion
• 1 tbsp Rapeseed Oil
• 1 tsp raw cane sugar
• 2 tbsp white wine vinegar
• 150 ml meat broth
• Salt
• Pepper
• 1 tbsp caraway seeds
• 200 g wide whole‑grain band noodles (or fleckerl)

Instructions

1. 1.

   Wash, trim and cut the cabbage into strips. Peel and finely dice the onion. Heat oil in a pan and sauté onions over medium heat for 3–4 minutes. Sprinkle with cane sugar and let lightly caramelize. Drizzle with vinegar, add the cabbage and deglaze with broth. Season with salt, pepper, sprinkle caraway seeds on top, cover and steam gently for 15–20 minutes.

2. 2.

   Meanwhile break the band noodles. Bring salted water to a boil in a pot over medium heat and cook the band noodles or fleckerl until al dente (about 9–10 minutes). Drain, fold into the cabbage mixture, adjust seasoning and serve.