INGREDIENTS FOR 3 SERVINGS:
For the dough:
- 200 g Bake-Free Noodles flour mixture
- 160 g water
- 5 g Himalayan salt
Other ingredients:
- quarter head of sweet cabbage (330 g)
- 2 tablespoons of coconut oil (16 g)
- Himalayan salt, ground cumin, ground black pepper
PREPARATION:
Grate the cabbage, add salt and let it stand for at least 15 minutes, then squeeze out the juice. Fry in coconut oil with the spices for about 30 minutes.
Mix the ingredients for the dough, then roll it out on a dry surface until it is paper thin. This will be a tough task, roll up your sleeves. Cut it into cubes and put them in boiling water and cook until they rise to the top of the water (stir occasionally). You can use less flour if that's easier, I didn't do it so that I had to count the carbohydrates in addition. As soon as it is ready, filter it and rinse it with cold running water, then mix it with the hot cabbage and heat it up.
