- 500 grams Savoy cabbage
- 250 grams Carrots
- 425 grams White beans
- 2 Onions
- 1 Garlic clove
- 6 tablespoons Olive oil
- 375 milliliters Vegetable broth
- salt and Pepper
- 400 grams Potato noodle
- Sage leaf
Brush and rinse the cabbage and cut into bite-sized pieces. Peel the carrots and cut into slices. Rinse and drain the beans.
Peel and dice the onions and garlic and sauté in some olive oil. Add the cabbage and carrots and cook briefly. Pour in the broth and the beans, mix well and season with salt and pepper. Cover and cook in a preheated oven at 200ºC (approximately 400ºF / gas: level 3-4) for about 40 minutes.
Cook the noodles according to the package instructions in salted water. Drain well.
Heat some more olive oil in a large non-stick pan and fry the noodles for 6-8 minutes until golden, while stirring. Add the sage leaves and caraway.
Stir the vegetables again and serve with the noodles on top.