← All recipes

🍝 Noodle Casserole with Chinese Cabbage

639 kcal · 30 min · 4 servings

Ingredients

• butter (for the dish)
• 2 tomatoes
• 200 g mushrooms
• 250 g ribbon noodles (e.g. tagliatelle)
• salt
• 1 shallot
• 1 clove garlic
• 2 tbsp vegetable oil
• 500 g napa cabbage
• pepper (from the mill)
• 150 ml whipping cream
• 50 g crème fraîche
• 2 eggs
• 100 g grated parmesan
• 1 tbsp butter
• oregano (for garnishing)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Grease a baking dish with some butter.
3. 3. Pour boiling water over the tomatoes.
4. 4. Shock the tomatoes immediately with cold water.
5. 5. Remove the skin from the tomatoes.
6. 6. Cut the tomatoes into quarters and remove the core.
7. 7. Dice the tomatoes finely.
8. 8. Clean the mushrooms and cut them into pieces.
9. 9. Cook the pasta in boiling salted water until al dente.
10. 10. Drain the pasta and let it drain well.
11. 11. Peel the shallot and the garlic.
12. 12. Finely chop the shallot and the garlic.
13. 13. Heat oil in a frying pan.
14. 14. Sauté the shallot, garlic, and mushrooms briefly in the pan.
15. 15. Remove the pan from the heat.
16. 16. Wash the Chinese cabbage.
17. 17. Remove the hard stems from the Chinese cabbage.
18. 18. Cut the Chinese cabbage into thin strips.
19. 19. Blanch the Chinese cabbage strips in salted water for 1 to 2 minutes.
20. 20. Shock the Chinese cabbage immediately with cold water.
21. 21. Drain the Chinese cabbage.
22. 22. Place the Chinese cabbage into the prepared baking dish.
23. 23. Distribute the mushrooms and tomatoes over the Chinese cabbage.
24. 24. Season the mixture with salt and pepper to taste.
25. 25. Top the baking dish with the drained pasta.
26. 26. Sprinkle the casserole with oregano.
27. 27. Serve the casserole warm.

Nutrition per serving

• kcal: 639
• Protein: 24 g · Fett/Fat: 38 g · Carbs: 50 g