Homemade pasta treats with savoy cabbage and pork medallions

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix the flour, eggs, 2 tbsp. oil, 2 tbsp. lukewarm water and 1 tsp. salt with the dough hooks of the hand mixer to a smooth dough. Shape the dough with your hands to a smooth ball, wrap in foil and chill for about 30 minutes. In the meantime clean, quarter, wash and cut out the cabbage.

2. 2

   Cut the savoy cabbage quarters into strips. Wash the thyme and shake dry. Wash pork medallions and pat dry. Tie 1 thyme stalk each with kitchen string and tie the medallions. Melt 1 teaspoon butter in a pot and briefly sauté the savoy cabbage in it. Add the stock, cover and stew for 8-10 minutes until soft, then drain. Roll out the pasta dough thinly on a floured work surface. Cut the pasta into squares of approx. 4 x 4 cm using a wavy pastry wheel. Cook in boiling salt water for 5-6 minutes. Pour into a sieve. Heat 1 tablespoon of oil in a frying pan.

3. 3

   Add the stock, cover and stew for 8-10 minutes until soft, then drain. Roll out the pasta dough thinly on a floured work surface. Cut the pasta into squares of approx. 4 x 4 cm using a wavy pastry wheel. Cook in boiling salt water for 5-6 minutes. Pour into a sieve. Heat 1 tablespoon of oil in a frying pan. Fry the medallions in it at medium heat while turning for about 5 minutes. Melt 3 tablespoons of butter in a frying pan. Add the noodles and savoy cabbage to the pan and fry gently for 2-3 minutes. Season to taste with salt, pepper and nutmeg. Arrange medallions on the savoy cabbage patties

4. 4

   Fry the medallions in it at medium heat while turning for about 5 minutes. Melt 3 tablespoons of butter in a frying pan. Add the noodles and savoy cabbage to the pan and fry gently for 2-3 minutes. Season to taste with salt, pepper and nutmeg. Arrange medallions on the savoy cabbage patties

5. 5

   Waiting time 15 minutes

Nutrition Facts

KCAL
640 kcal

CARBS
56 g

FATS
24 g

PROTEINS
49 g