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Bavarian Cabbage Noodles with Minced Meat | Hearty Skillet Classic
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Ein herzhafter Seelenschmeichler aus der bayerischen Hausmannskost: Zart geschmorter Weißkohl mit feiner Kümmelnote, saftig angebratenes Hackfleisch und bissfeste Bandnudeln verschmelzen in einer Pfanne zu einem wahren Wohlfühlessen. In nur 25 Minuten zubereitet und ideal für den schnellen Feierabend!
Preparation method
Preparation
Clean the white cabbage, remove the core, and cut into thin strips. Peel and finely dice the yellow onion. Wash the parsley, shake dry, and chop.
Bring plenty of salted water to a boil in a large pot and cook the ribbon noodles al dente according to the package instructions. Then drain, reserving about 50 ml of the pasta water.
Instructions
Heat the rapeseed oil in a deep skillet. Add the mixed minced meat and fry until crumbly for 4 to 5 minutes, season with a little salt and pepper, then remove from the pan.
Chef's tip
A little sugar when sautéing the onions gives the white cabbage a delicate caramelised note that pairs wonderfully with the hearty minced meat.
If you like it even heartier, you can also stir in a tablespoon of sour cream or a splash of apple cider vinegar for a touch of freshness.
Ingredients
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