Red cabbage pasta gratin with feta cheese

Name: Red cabbage pasta gratin with feta cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Head Red cabbage (about 1 kg); 60 g Raisins; 2 Oranges; 1 Onion; 3 TABLESPOONS Olive oil; 60 g peeled almonds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Sugar; 2 TABLESPOONS Fruit vinegar; 500 g Fresh pasta (refrigerated shelf); 7-10 Tbsp ground mace; 100 g Sheep's cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Head Red cabbage (about 1 kg)
60 g Raisins
2 Oranges
1 Onion
3 TABLESPOONS Olive oil
60 g peeled almonds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Sugar
2 TABLESPOONS Fruit vinegar
500 g Fresh pasta (refrigerated shelf)
7-10 Tbsp ground mace
100 g Sheep's cheese

Directions

1
Clean the red cabbage, cut into quarters, wash and cut into short, thick strips from the stalk. Rinse and drain the raisins. Peel 1 orange so that the white skin is completely removed.
2
Remove the fillets between the parting skins. Squeeze the juice. Halve remaining orange, squeeze juice. Peel onion and cut into strips. Heat 1 tablespoon of oil, roast almonds for about 4 minutes while turning.
3
Remove and sauté the onion in the fat until transparent. Add cabbage and raisins. Deglaze with orange juice, bring to the boil and season with salt, pepper, sugar and vinegar. Bring to the boil and cook for about 30 minutes.
4
In the meantime, heat 2 tablespoons of oil in a frying pan and fry the potato noodles until crispy, turning them over. Season with salt and mace. Mix cabbage, nuts and orange filets. Crumble the cheese. Place cabbage and potato noodles alternately in a greased casserole dish and sprinkle with cheese.
5
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for approx. 15 minutes.