Pointed cabbage patties

Name: Pointed cabbage patties
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head pointed cabbage (about 700 g); 100 g cherry tomatoes; 1 Onion; 75 g smoked bacon; 200 g Lasagne sheets; 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 1/2-1 TEASPOON Caraway seed; 50 ml Vegetable broth; 7-10 Tbsp grated nutmeg

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head pointed cabbage (about 700 g)
100 g cherry tomatoes
1 Onion
75 g smoked bacon
200 g Lasagne sheets
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
1/2-1 TEASPOON Caraway seed
50 ml Vegetable broth
7-10 Tbsp grated nutmeg

Directions

1
Clean and wash the pointed cabbage, cut out the stalk. Cut leaves into 2-3 cm pieces. Wash, drain and halve the tomatoes. Peel onion and cut into fine cubes with the bacon.
2
Break the lasagne sheets into pieces of about 3 cm. Cook the lasagne sheets in boiling salted water for about 12 minutes until al dente.
3
In the meantime, heat the oil in a large deep frying pan. Fry the bacon and onion for 2-3 minutes, turning them over. Add cabbage and steam for about 5 minutes, turning. Add caraway and deglaze with broth.
4
Let simmer for about 2 minutes. Drain the noodles and add them to the pointed cabbage with the tomatoes shortly before the end of the cooking time. Season to taste with salt and nutmeg.