Noodles with Cabbage and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 190.4 μg | (317 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 1 Tbsp vegetable oil
- salt
- Pastry flour (for the work surface)
- For the cabbage
- 600 grams Green cabbage (about 1/2 head)
- 1 onion
- 100 grams smoked Bacon
- 1 Tbsp vegetable oil
- 1 Tbsp powdered sugar
- 1 Tbsp Wine vinegar
- ½ tsp Caraway
- salt
- freshly ground peppers
- Chives (for garnish)
Preparation steps
In a bowl, mix together the flour, eggs, oil and 1/2 teaspoon salt and knead to a smooth, silky dough. If necessary add a little water. Shape into a disk, wrap in plastic wrap and let stand 30 minutes.
Working in batches, either by hand or with a pasta machine, roll the dough out very thinly. Cut the dough into scant 2 cm (approximately 3/4-inch) squares. Spread the squares out in a single layer without touching on a floured baking sheet and let dry 1 hour.
Meanwhile, clean the cabbage, cut in half and remove the thick core and coarse veins. Cut crosswise into pieces about the size of the noodles. Peel the onion and finely dice. Finely dice the bacon. Heat the oil in a skillet and add the bacon and powdered sugar and saute until slightly caramelized. Add the onion and sauté 1-2 minutes and deglaze with vinegar. Stir in the cabbage and caraway, cover and simmer over medium heat, stirring occasionally until the cabbage is tender, about 20 minutes. If necessary, add a little water. Season with salt and pepper.
Meanwhile, boil the noodles in plenty of salted water for 3-5 minutes until al dente, drain and mix with the cabbage. Serve garnished with chives.
