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 farmer’s 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 hard to get sometimes, we are actually still quite well positioned (in Germany). Mangoes, strawberries, avocados, and stuff like that are available all year round if you want. 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 domestic vegetables have the clear advantage that they do not have to be transported several times around the globe and are therefore usually cheaper.
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 a lot of delicious dishes with cabbage. As long as you don’t completely overcook it and turn it into a gray mush.
These noodles here with savoy cabbage and minced meat are a “prime example” of that. If you cook the cabbage not too long you will still have some crunch, great flavors, and vibrant colors. Together with the sauce and pasta… a winning combination!
For the real cabbage fans out there – I got more. Take a look:
INGREDIENTS / ZUTATEN
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)
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
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 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).
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).
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Here is a version of the recipe you can print easily.
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Tagliatelle with Savoy Cabbage
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 00:30
- Yield: 4 1x
- Category: Pasta
- Cuisine: Germany
- Diet: Vegetarian
Description
A delicious seasonal dish in Autumn for all pasta fans: Tagliatelle with Savoy Cabbage and Ground Beef. Super easy 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 0.4 inches (1cm) wide. Set aside. Prepare a large pot of salted water and bring 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 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!
Keywords: pasta, noodles, tagliatelle, ground beef, Savoy cabbage, fall, autumn
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
