You’ll Need
For the Noodle Bake
300g wide egg noodles or tagliatelle
600g white cabbage, finely shredded
2 onions, thinly sliced
1 tbsp vegetable oil
2 tsp sweet paprika
1/2 tsp caraway seeds, lightly crushed
1 tsp soft brown sugar
150ml sour cream
50ml pasta cooking water
1 tbsp cider vinegar
Sea salt and plenty of black pepper
For the Crumb
50g fresh breadcrumbs
1 tsp vegetable oil
Optional but dangerous
Chopped parsley
Pickled cucumbers
Extra black pepper
Equipment
One 1.8-litre shallow heatproof dish
Method
Cook the noodles for 2 minutes less than the packet directs. Reserve 50ml cooking water and drain.
Preheat your air fryer to 190°C.
Toss the cabbage and onions with the oil, sugar, salt and caraway in the heatproof dish.
Air fry for 12-14 minutes, stirring every 4 minutes, until softened and browned at the edges.
Stir in the paprika, sour cream, pasta water, vinegar and plenty of black pepper.
Fold in the noodles and press them into an even layer.
Mix the breadcrumbs with the oil, scatter over and air fry for 8-10 minutes until crisp.
Rest for 3 minutes and taste for pepper; this dish can take more than you think.