Cabbage Pasta

Ingredients

• Salt
• 500 g fresh sauerkraut
• 350 g whole wheat pasta (e.g., penne)
• 150 g onions (3 onions)
• 3 tbsp Rapeseed oil
• 2 Bay leaves
• 1 tsp Caraway seeds
• 100 ml classic vegetable broth
• 1 bunch chives
• Pepper

Instructions

1. 1.

   Bring plenty of salted water to a boil. Lightly loosen the sauerkraut with a fork and drain it in a sieve.

2. 2.

   Cook the pasta in boiling salted water according to package instructions until al dente. Meanwhile, peel the onions, halve them, and slice into thin strips.

3. 3.

   Heat 1 tbsp oil in a pot. Add the onions, bay leaves, and caraway seeds. Simmer covered over low heat for 5 minutes.

4. 4.

   Chop the sauerkraut finely if desired, mix it in, and sauté briefly. Pour in the broth and continue steaming covered on low heat for another 15 minutes.

5. 5.

   Drain the al dente pasta and let it drain well.

6. 6.

   Heat the remaining oil in a large non-stick pan. Fry the pasta while stirring frequently over medium heat until golden yellow. Season with a little salt.

7. 7.

   Add the drained sauerkraut, mix, and warm through. Remove the bay leaves.

8. 8.

   Wash the chives, shake off excess water, cut into small ribbons, and fold them into the cabbage pasta. Salt, pepper, and serve immediately.