Austrian cabbage pasta with caraway butter

Step 1/4

• ¼ head white cabbage
• 1 sprigs parsley
• ½ lemon

• knife
• cutting board
• fine grater

Core white cabbage and cut into bite-sized pieces. Roughly chop parsley. Zest lemon and set aside.

Step 2/4

• 150 g lasagna noodles
• salt
• vegetable oil

• pot (large)
• colander

Bring a large pot of water to a boil. Season with plenty of salt and cook lasagna until al dente. Drain and let cool on a big surface, tossing with some vegetable oil so the sheets don't stick together.

Step 3/4

• 5 g caraway seeds
• ½ tsp sweet paprika powder
• ⅛ tsp smoked paprika powder
• 50 g unsalted butter
• pepper

• food processor
• bowl (small)
• rubber spatula

Add caraway seeds, both paprika powders, and lemon zest to a food processor. Season with salt and pepper to taste and blend roughly. Add in butter then blend everything into a fine paste. Transfer caraway butter to a small bowl and store in the fridge before using. Tear cooled lasagna sheets into bite-sized pieces with your hands.

Step 4/4

• 100 ml vegetable broth

• frying pan (large)
• spatula

In a large frying pan, fry cabbage pieces with some vegetable oil over high heat. Deglaze with vegetable broth and let simmer for approx. 5 – 8 min. Add pasta, then caraway butter to the pan. Sprinkle with chopped parsley. Enjoy!

Enjoy your meal!