Savoy noodles

Name: Savoy noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Savoy cabbage (approx. 1,2 kg); 2 1/2 TABLESPOONS Vegetable broth (instant); 200 g wide ribbon noodles; 7-10 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 50 g soft butter; 50 g Breadcrumbs; 75 g Fresh cream; 1 TABLESPOON Lemon juice

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Savoy cabbage (approx. 1,2 kg)
2 1/2 TABLESPOONS Vegetable broth (instant)
200 g wide ribbon noodles
7-10 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
50 g soft butter
50 g Breadcrumbs
75 g Fresh cream
1 TABLESPOON Lemon juice

Directions

1
Clean, wash and quarter the savoy cabbage and remove the stalk. Cut the cabbage into strips about 1 cm wide. Bring 2 l water to the boil in a large pot, stir in the stock. Add the noodles and cook according to the instructions on the packet. Add the savoy cabbage and cook for the last approx. 5 minutes. Drain the noodles and cabbage and let them drain, catching the broth.
2
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Approx. 1⁄2 Measure out l stock, put it back into the pot and boil it down to half at high heat. Spread a thin layer of oil on a baking tray. Spread the savoy cabbage noodles on top or in four small greased casseroles. Season with salt and pepper. Mix butter with a little salt and pepper and 1 tablespoon of paprika. Knead in breadcrumbs. Sprinkle the paprika crumbs evenly over the noodles. Bake in a hot oven for about 15 minutes.
3
Mix the crème fraîche and the boiled stock. Season to taste with salt, pepper and lemon juice. While baking, drizzle over the pasta several times.