A great pasta dish for any occasion:
Cut white cabbage head in half, remove thick stem. Cut cabbage into about 2 cm squares. Remove the skin from the onion and cut into small pieces.
Make ribbon noodles in salted water until al dente. Heat fat in a large frying pan, caramelize sugar in it, add onion and fry until light brown. Add the chopped cabbage and stir throughout until a nice brown color. Stir the al dente cooked pasta into the cabbage, season with vinegar, salt, pepper, cumin. Before serving, cook the cabbage noodles in the frying pan for 10 minutes. Only then the noodles take on the typical cabbage taste and the unmistakable aroma.
For the paprika foam: halve the paprika, remove the seeds and cut into cubes. Remove the peel from the onion and garlic and chop them. Foam butter in a large saucepan, sauté onion and garlic until translucent, add paprika and sauté briefly without turning color. Remove the saucepan from the stove, add the paprika powder and extinguish with vinegar. Add water and cream and simmer on low heat for 10 to 15 minutes. Blend sauce with a stand mixer and season to taste with salt and freshly ground pepper.
Arrange cabbage noodles on hot plates and serve with paprika foam.
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