Baked Pasta with White Cabbage and Ham
Ingredients
- Ingredients
- 250 grams
- salt
- 800 grams young Green cabbage
- 1 onion
- 2 Tbsps butter
- 2 tsps sugar
- 4 Tbsps Sherry vinegar
- 150 grams cooked ham (sliced, such as Prague ham)
- freshly ground peppers
- 2 generous pinches ground Caraway
- 1 generous pinch ground cilantro
- 2 egg yolks
- 2 eggs
- 200 grams Whipped cream
- 1 Tbsp cornstarch
- 200 milliliters milk
- Nutmeg (freshly grated)
- cayenne pepper
- 200 grams grated Cheese (such as Emmentaler)
- butter (for the pan)
Preparation steps
Cook pasta according to package instructions in plenty of boiling salted water until al dente. Drain well. Cut cabbage into quarters, remove stalk and cut into about 2 cm (approximately 3/4 inch) strips. Peel onion and cut into 2cm (approximately 3/4 inch) cubes. Heat butter in a large saucepan and saute onion for about 3 minutes or until soft. Add sugar and caramelize until light brown, deglaze pan with vinegar and simmer until almost all liquid has evaporated. Add cabbage and simmer, covered, for about 10 minutes on medium heat, stirring occasionally. Cut ham into bite-sized pieces, mix with pasta and cabbage and season with salt, pepper, cumin powder and ground coriander. Whik egg yolks with eggs, cream, cornstarch and milk, season well with salt, pepper, nutmeg and cayenne pepper. Butter an ovenproof baking dish (30 x 18 cm) (approximately 12 x 7 inches) and sprinkle with half of cheese. Spread with cabbage and pasta mixture and sprinkle with remaining cheese. Pour egg mixture over and cover with aluminum foil. Bake in preheated oven at 170°C (approximately 350°F) for about 30 minutes.
Remove foil, increase oven temperature to 190°C (approximately 375°F) and bake for about 15 minutes more or until golden brown. Remove from the oven, let rest briefly and serve.
