Pasta with Cabbage and Sheep Cheese

Ingredients

• 400 g penne
• Salt
• 1 small white cabbage (ca. 600 g)
• 1 tsp cumin seeds
• 1 tsp peppercorns
• 2 shallots
• 2 tbsp olive oil
• a splash dry white wine
• paprika powder
• 3 tbsp sour cream
• 2 tbsp chives
• 150 g feta (made from sheep milk)

Instructions

1. 1.

   Cook the pasta in salted water until al dente, then drain briefly.

2. 2.

   Meanwhile quarter the cabbage, trim the core and cut into wide strips. Coarsely crush cumin seeds and peppercorns in a mortar. Peel and finely dice shallots; sauté with cumin and pepper in hot oil for a short time. Add the cabbage, season with salt, deglaze with white wine. Cover and simmer for about 7 minutes until cooked but still firm.

3. 3.

   Combine drained pasta with sour cream, season with paprika, taste, then sprinkle with chives and serve separately with crumbled feta (optionally seasoned with pepper and paprika).