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Austrian cabbage pasta with caraway butter

Based on 14 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“I prefer to use fresh pasta for this recipe, but if you can’t find it in your grocery store, just use dry lasagna sheets instead.”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
½ head white cabbage
300 g lasagna noodles
10 g caraway seeds
100 g unsalted butter
2 sprigs parsley
lemon
1 tsp sweet paprika powder
¼ tsp smoked paprika powder
200 ml vegetable broth
salt
vegetable oil
pepper
Metric
Imperial

Utensils

  • knife
  • cutting board
  • fine grater
  • pot (large)
  • colander
  • food processor
  • bowl (small)
  • rubber spatula
  • frying pan (large)
  • spatula

Nutrition per serving

Cal
499
Protein
12 g
Fat
22 g
Carb
66 g
  • Step 1/4

    Core white cabbage and cut into bite-sized pieces. Roughly chop parsley. Zest lemon and set aside.
    • ½ head white cabbage
    • 2 sprigs parsley
    • lemon
    • knife
    • cutting board
    • fine grater

    Core white cabbage and cut into bite-sized pieces. Roughly chop parsley. Zest lemon and set aside.

  • Step 2/4

    Bring a large pot of water to a boil. Season with plenty of salt and cook lasagna until al dente. Drain and let cool on a big surface, tossing with some vegetable oil so the sheets don't stick together.
    • 300 g lasagna noodles
    • salt
    • vegetable oil
    • pot (large)
    • colander

    Bring a large pot of water to a boil. Season with plenty of salt and cook lasagna until al dente. Drain and let cool on a big surface, tossing with some vegetable oil so the sheets don't stick together.

  • Step 3/4

    Add caraway seeds, both paprika powders, and lemon zest to a food processor. Season with salt and pepper to taste and blend roughly. Add in butter then blend everything into a fine paste. Transfer caraway butter to a small bowl and store in the fridge before using. Tear cooled lasagna sheets into bite-sized pieces with your hands.
    • 10 g caraway seeds
    • 1 tsp sweet paprika powder
    • ¼ tsp smoked paprika powder
    • 100 g unsalted butter
    • pepper
    • food processor
    • bowl (small)
    • rubber spatula

    Add caraway seeds, both paprika powders, and lemon zest to a food processor. Season with salt and pepper to taste and blend roughly. Add in butter then blend everything into a fine paste. Transfer caraway butter to a small bowl and store in the fridge before using. Tear cooled lasagna sheets into bite-sized pieces with your hands.

  • Step 4/4

    In a large frying pan, fry cabbage pieces with some vegetable oil over high heat. Deglaze with vegetable broth and let simmer for approx. 5 – 8 min. Add pasta, then caraway butter to the pan. Sprinkle with chopped parsley. Enjoy!
    • 200 ml vegetable broth
    • frying pan (large)
    • spatula

    In a large frying pan, fry cabbage pieces with some vegetable oil over high heat. Deglaze with vegetable broth and let simmer for approx. 5 – 8 min. Add pasta, then caraway butter to the pan. Sprinkle with chopped parsley. Enjoy!