Potato Noodles with White Cabbage Cream Sauce

Ingredients

• 850 g starchy potatoes
• 150 g flour
• 1 egg
• 1 egg yolk
• Salt
• 2 tbsp clarified butter
• 400 g white cabbage
• 2 tbsp butter
• 100 ml Vegetable broth
• Salt
• pepper (ground)
• 150 ml whipping cream
• 1 tbsp freshly chopped wild garlic
• 1 tbsp Lemon Juice
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Wash the potatoes and cook them in plenty of water for 25-30 minutes until soft, drain, peel, and press hot through a potato ricer. Let steam off, then knead with flour, egg, yolk, and salt; let rest briefly. Adjust flour if needed so dough is not too stiff or sticky. Shape the dough into finger‑shaped noodles about 8 cm long. Boil in plenty of salted water for 4-5 minutes until cooked. Remove with a slotted spoon, shock in cold water, and drain.

2. 2.

   Trim the cabbage, quarter it, cut off the tough core, then slice or shave into fine strips. Sauté briefly in hot butter, deglaze with broth, season with salt and pepper, cover, and simmer gently for about 10 minutes until just tender. Remove the lid, add cream, and let reduce slightly. Stir in wild garlic and season with lemon juice, salt, and pepper.

3. 3.

   Brown the noodles in a non‑stick pan over hot clarified butter for 2-3 minutes until golden brown, then toss them into the cream sauce. Serve immediately sprinkled with Parmesan.