🍝 Pasta with Cabbage and Sheep's Cheese

Name: Pasta with Cabbage and Sheep's Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g ribbon pasta; salt; 1 small white cabbage (approx. 600 g); 1 tsp cumin seeds; 1 tsp peppercorns; 2 shallots; 2 tbsp olive oil; a splash of dry white wine; paprika powder; 3 tbsp sour cream; 2 tbsp chive rings; 150 g feta (made from sheep's milk)

594 kcal · 30 min · 4 servings

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Ingredients

400 g ribbon pasta
salt
1 small white cabbage (approx. 600 g)
1 tsp cumin seeds
1 tsp peppercorns
2 shallots
2 tbsp olive oil
a splash of dry white wine
paprika powder
3 tbsp sour cream
2 tbsp chive rings
150 g feta (made from sheep's milk)

Instructions

1. Cook the pasta in salted water until al dente.
2. Let the pasta drain briefly.
3. Cut the cabbage into quarters.
4. Remove the hard core.
5. Cut the cabbage into wide strips.
6. Coarsely crush the cumin and peppercorns in a mortar.
7. Peel the shallots.
8. Dice the shallots finely.
9. Heat the oil in a pan.
10. Sauté the shallots with the cumin and pepper briefly.
11. Add the cabbage to the pan.
12. Season the vegetables with salt.
13. Deglaze the mixture with white wine.
14. Cover the pan.
15. Simmer the cabbage for about 7 minutes until cooked but still firm.
16. Add the drained pasta to the pan.
17. Stir in the sour cream.
18. Season with paprika.
19. Taste and adjust the seasoning.
20. Sprinkle the dish with chives.
21. Crumble the feta cheese over the top.

Nutrition per serving

kcal: 594
Protein: 22 g · Fett/Fat: 18 g · Carbs: 82 g