Homemade Noodles with Cabbage, Caraway and Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 155.3 μg | (259 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the sauce
- ½ head Green cabbage (600 g)
- 1 onion
- 100 grams smoked Bacon
- 1 Tbsp vegetable oil
- 1 tsp powdered sugar
- 1 Tbsp Wine vinegar
- 1 tsp Caraway
- salt
- freshly ground peppers
- 150 grams cream cheese
- For the noodles
- 300 grams Pastry flour
- 3 eggs
- 1 tsp vegetable oil
- salt
- Pastry flour (for kneading)
Preparation steps
For the noodles: In a bowl, knead the flour with the eggs, oil and 1/2 teaspoon salt until smooth. Wrap in plastic wrap and rest for 30 minutes.
Roll the dough into thin portions on a lightly floured surface or roll through a pasta machine. Cut the dough into 2-3 cm (approximately 3/4-1 1/4 inch) squares. Spread on a floured baking sheet so they don't stick together. Let dry for 1 hour.
For the sauce: Cut cabbage in half, core and thinly slice. Cut crosswise into pieces equal in size to the noodles. Rinse cabbage and drain in a colander. Peel and finely chop the onion. Finely dice the bacon.
Heat the oil in a skillet. Add the bacon, and cook until browned. Stir in the powdered sugar and allow to caramelize. Stir in the onion and cook until translucent, about 1-2 minutes. Stir in the vinegar. Add the cabbage and caraway. Cover the pan and allow to braise until the cabbage is tender, about 20 minutes. If necessary, add water. Season with salt and pepper to taste.
Cook the noodles in boiling salted water until al dente, about 4-5 minutes. Drain and stir with the cabbage mixture. Season with salt and pepper to taste. Divide the noodles between bowls and top with the cream cheese. Serve immediately.
