When it comes to fruits, berries, and veggies in winter, Germany is not the place with the biggest variety. Not much to choose from at local farmers’ markets. The selection is much smaller compared to summer and you have to fall back on what is available: potatoes and cabbage! Something you can get without any problems everywhere. To honor this fact (or just to make the best out of what we have) I got the perfect fall recipe for you: Tagliatelle with Minced Meat and Savoy Cabbage. Nom nom…
Cabbage is not a »fan favorite« everywhere. Let’s face it. Brussels sprouts have probably divided mankind since the Stone Age and all the other cabbages don’t always have it easy either. Many people associate cabbage with their grandparents and the turn of the century (the 19th century, not 2000), I think. Back then there was actually much less available and they really did not have anything but potatoes and cabbage… at least that’s what my grandma used to tell us.
The situation today it’s a bit different. Apart from various bumps in supply chains all over the world, which make toilet paper, flour, and oil difficult to get sometimes, we are actually still quite well positioned – at least here in Germany. Mangoes, strawberries, avocados, and stuff like that are available all year round if you’d like. Nevertheless, thanks to inflation and rising energy prices, many people are paying much more attention to what they buy and how much they spend on food.
Cabbage and other local vegetable varieties have the clear advantage of not needing to be transported halfway around the globe, which usually makes them cheaper. Provided nature has been kind throughout the year – sparing the crops from hailstorms or droughts – prices for cabbage and the like are almost always reasonable during autumn and winter.
Unfortunately, this won’t be of much use to people that still don’t like cabbage. Maybe they should give it a try someday. I think you can really create plenty of delicious dishes with cabbage. As long as you don’t completely overcook it and turn it into a gray mush.
This pasta dish with Savoy cabbage and ground meat is a perfect example of how to do it »right«, I’d say. The cabbage is cooked only as long as absolutely necessary so it retains a nice bite and its vibrant green color. Pair that with a light ground meat sauce and the pasta… it’s an absolutely delicious combination! We love this simple dish during the colder months.
For true cabbage fans—the vegetable, not the Chancellor—I’ve got even more here. Take a look; you might find something you like. There’s quite a wide variety…
INGREDIENTS / ZUTATEN
(4-5 servings)
some olive oil for frying
1 large onion, diced
2 garlic cloves, chopped
14 oz. (400g) minced meat (mixed)
6.8 fl. oz. (200ml) vegetable broth
5.3 oz. (150g) crème fraîche
5.3 oz. (150g) sour cream
1 tbsp. lemon juice
salt, pepper
9 oz. (250g) tagliatelle (or similar pasta)
1 small savoy cabbage (about 21 oz. / 600g)
some grated parmesan (optional)
(4-5 Personen)
etwas Olivenöl zum Anbraten
1 große Zwiebeln, gewürfelt
2 Knoblauchzehen, gehackt
400g Hackfleisch (gemischt)
200ml Gemüsebrühe
150g Crème fraîche
150g Schmand
1 EL Zitronensaft
Salz, Pfeffer
250g Tagliatelle (o.ä. Pasta)
1 kleiner Wirsing (etwa 600g)
etwas geriebener Parmesan (optional)
DIRECTIONS / ZUBEREITUNG
1. Peel and finely dice/chop the onion and garlic. Remove the stalks from the savoy cabbage leaves, clean them, cut them in half lengthwise, then cut them into strips about 1cm wide. Set aside. Prepare a large pot of salted water and bring it to a boil. In the meantime, start with the sauce.
2. Heat up some olive oil in a large pan, add the onion and garlic, and sauté briefly. Add the ground meat and cook until nicely browned. Deglaze with the vegetable stock, add crème fraîche, sour cream, and lemon juice and stir in. Season well with salt and pepper. Reduce heat and let the sauce simmer just gently until the pasta is done.
3. Cook the pasta »al dente« according to the instructions on the package. Add the cabbage to the boiling water as well – about 6 minutes before the pasta is done. In my case, the pasta and cabbage went into the pot at the same time, because the pasta only had to cook for 6 minutes.
4. Drain pasta and cabbage, then add to the pan with the sauce and mix to combine. Season with some more salt and pepper if necessary and serve with some grated parmesan (optional).
1. Die Zwiebel und den Knoblauch schälen und fein würfeln bzw. hacken. Die Blätter des Wirsings jeweils von ihrem Strunk befreien, säubern, längs halbieren und dann in etwa 1cm breite Streifen schneiden. Zur Seite stellen. Einen großen Topf mit Salzwasser vorbereiten und das Wasser zum Kochen bringen. In der Zwischenzeit mit der Soße starten.
2. Etwas Öl in einer großen Pfanne erhitzen und dann Zwiebel und Knoblauch kurz anschwitzen. Das Hackfleisch dazugeben und krümelig anbraten. Wenn das Fleisch etwas Farbe bekommen hat, mit der Gemüsebrühe ablöschen. Crème fraîche, Schmand und Zitronensaft dazugeben und unterrühren. Mit Salz und Pfeffer würzen. Hitzezufuhr reduzieren und die Soße nur noch leicht köcheln lassen, bis die Nudeln fertig sind.
3. Die Pasta nach Packungsanweisung »al dente« kochen, den Wirsing etwa 6 Minuten vor Ende der Kochzeit mit ins kochende Wasser geben und zusammen mit den Nudeln garen. Bei mir sind die Nudeln und der Wirsing zur gleichen Zeit im Topf gelandet, weil die Nudeln nur 6 Minuten kochen mussten.
4. Nudeln und Wirsing in ein Sieb schütten und kurz abtropfen lassen, dann zur Pfanne mit der Soße dazugeben und alles gut vermengen. Vor dem Servieren nach Bedarf noch mit Salz und Pfeffer würzen und mit etwas geriebenem Parmesan bestreuen (optional).
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Tagliatelle with Savoy Cabbage
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 00:30
- Yield: 4 1x
- Category: Pasta
- Method: -
- Cuisine: Germany
Description
A delicious seasonal dish in autumn for all pasta fans: Tagliatelle with savoy cabbage and ground beef. Super easy to make and so good!
Ingredients
some olive oil for frying
1 large onion, diced
2 garlic cloves, chopped
14 oz. (400g) minced meat (mixed)
6.8 fl. oz. (200ml) vegetable broth
5.3 oz. (150g) crème fraîche
5.3 oz. (150g) sour cream
1 tbsp. lemon juice
salt, pepper
9 oz. (250g) tagliatelle (or similar pasta)
1 small savoy cabbage (about 21 oz. / 600g)
some grated Parmesan (optional)
Instructions
1. Peel and finely dice/chop the onion and garlic. Remove the stalks from the savoy cabbage leaves, clean them, cut them in half lengthwise, then cut them into strips about 1cm wide. Set aside. Prepare a large pot of salted water and bring it to a boil. In the meantime, start with the sauce.
2. Heat up some olive oil in a large pan, add the onion and garlic, and sauté briefly. Add the ground meat and cook until nicely browned. Deglaze with the vegetable stock, add crème fraîche, sour cream, and lemon juice and stir in. Season well with salt and pepper. Reduce heat and let the sauce simmer just gently until the pasta is done.
3. Cook the pasta »al dente« according to the instructions on the package. Add the cabbage to the boiling water as well – about 6 minutes before the pasta is done. In my case, the pasta and cabbage went into the pot at the same time, because the pasta only had to cook for 6 minutes.
4. Drain pasta and cabbage, then add to the pan with the sauce and mix to combine. Season with some more salt and pepper if necessary and serve with some grated parmesan (optional).
Notes
Enjoy cooking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
