Savoy cabbage pasta

Step 1/5

• 1 head savoy cabbage
• 250 g tagliatelle
• 1 tbsp vegetable broth

Cut savoy cabbage into strips 1 Boil larger pot of broth, first the noodles in, then the savoy cabbage. Boil until firm, drain, collecting about half of the water in a small saucepan.

Step 2/5

• 200 g ham

Put the pasta and savoy cabbage mixture on a greased tin, season with salt and pepper. Add a bit of the broth. If you like, you can add chopped ham.

Step 3/5

• 2 tbsp butter
• 5 tbsp breadcrumbs
• 1 tsp hot paprika powder
• 2 tbsp sweet paprika powder

Crum: mix the soft butter with the breadcrumbs and paprika powder, a little salt and pepper, and sprinkle in floats over the baking tray.

Step 4/5

Bake in the oven at low heat (160 degrees) for about 15 minutes.

Step 5/5

• 100 g sour cream
• 1 lemon

In the meantime boil the broth again, with the lemon juice, sour cream and salt and pepper to taste.

Enjoy your meal!