Knead an elastic pasta dough from semolina, a strong pinch of salt, eggs, 1 tbsp. oil and 2 to 3 tbsp. cold water. Leave the dough to rest for 30 minutes at room temperature with the lid closed. In portions, roll out very thinly on flour, cut into small squares (about 2 x 2 cm) and dry on a floured dish rack for 15 min. Rinse and clean the pointed cabbage, cut into coarse strips. Remove the stalk and the thick ribs or cut them evenly. Remove the skin from the onion, dice finely and sauté briefly in the slightly heated oil. Sprinkle with sugar, add the cabbage and stir-fry very briefly. Add butter, caraway seeds, about 1 tsp salt and enough pepper from the mill. Gradually add the stock and cook. Saute the pointed cabbage over medium-high heat, stirring, until tender, about 4 minutes.
Bring the pasta pieces to a boil in enough bubbling salted water and cook until al dente, stirring throughout (about 3 min). Drain and drain. Mix the patties with the pointed cabbage. Season to taste with salt and freshly ground pepper and serve sprinkled with the herbs.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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