Description
Herzhafte Bandnudeln mit zartem Rinderhack, sanft gebratenem Weißkohl und Zwiebeln, fein gewürzt mit Knoblauch, Pfeffer und Salz. Goldbraune Röstaromen treffen auf cremige, saftige Textur und kräftigen, würzigen Geschmack.
Ingredients
Scale
- 2 Zwiebeln
- etwas Öl
- 500 g Bandnudeln
- Pfeffer
- Salz
- 2 Knoblauchzehen
- 500 g Weißkohl
- 500 g Rinderhackfleisch
Instructions
- Begin by preparing all your ingredients. Peel the onions and garlic cloves. Dice the onions and garlic into small, uniform pieces to ensure even cooking.
- Remove the outer leaves from the white cabbage (Weißkohl). Cut the cabbage in half, remove the core, and then cut the cabbage into fine, thin strips. Set aside.
- Bring a large pot of salted water to a boil. Once boiling, add the band noodles (Bandnudeln) and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the noodles and set aside.
- While the noodles are cooking, heat a generous amount of oil in a large, deep frying pan or Dutch oven over medium-high heat. Add the diced onions and garlic, and sauté for about 2-3 minutes until the onions are translucent and fragrant.
- Add the ground beef (Rinderhackfleisch) to the pan with the onions and garlic. Use a spatula to break up the meat into small pieces. Cook until the beef is browned all over and any excess liquid has evaporated, about 5-7 minutes.
- Add the shredded white cabbage to the pan with the browned meat. Stir well to combine. Continue to cook over medium-high heat, stirring frequently, until the cabbage has softened and begun to brown, about 10-15 minutes. The cabbage should take on a golden color and a slightly sweet aroma.
- Once the cabbage is nicely browned and tender, add the drained cooked band noodles to the pan. Gently mix everything together so that the noodles, cabbage, and meat are evenly combined.
- Season the entire mixture generously with salt and freshly ground black pepper to taste. Stir well and let everything heat through for another 2-3 minutes, allowing the flavors to meld together.
- Taste the dish and adjust the seasoning if necessary. Serve the Krautnudeln hot, optionally garnished with fresh herbs or a dollop of sour cream if desired.
Notes
For added flavor, you can sprinkle some caraway seeds into the cabbage while it cooks. This dish can also be made ahead and reheated, as the flavors develop even more after resting. If you prefer a vegetarian version, simply omit the meat and add more cabbage or other vegetables of your choice.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 4-8g
- Sodium: 600-900mg
- Fat: 10-20g
- Saturated Fat: 3-8g
- Carbohydrates: 70-90g
- Fiber: 3-6g
- Protein: 20-30g
- Cholesterol: 30-80mg
