Fermented foods like sauerkraut have always been considered to have positive health benefits and are a HYPERFOODS powerhouse.

Serves: 3-4 | Cooking Function: 4D Hotair 160C 40-45 Minutes | Preparation Time: 1 hour

• 400g Sauerkraut
• 150g Onion
• 150g Carrot
• 50g Celery
• 3g Bay leaf
• 10g Caraway
• 10g Parsley
• 1g Allspice
• 5g Black pepper
• 20g Dried mushroom
• 50g Butter
• 20g Breadcrumbs
• 150g Buckwheat flour
• 150g Plain flour
• 150g Whole egg
• Salt to taste

Allergens are in bold.

1. Soak the dried mushrooms in warm water and leave overnight. Strain the mushrooms and chop, reserve the liquid.

2. Chop the onion, celery and carrots. Place them in a pot and sweat with 15g of butter. Add the chopped rehydrated mushroom and cook for a further two minutes.

3. Roughly shred the sauerkraut and add to the pot with the vegetables.

4. Add caraway, allspice, black pepper and bay leaf to the pot.

5. Add the reserved mushroom water and cook over a low heat until the liquid has evaporated.

6. Make the pasta dough; mix the flour with eggs and knead until smooth. Rest for 30 minutes, then roll thinly (approximately 2.5mm) and cut small squares. Blanch in salted boiling water for 1 minute.

7. Preheat the oven to 160ºC

8. Mix the breadcrumbs with 35g of butter and keep aside.

9. Mix the cabbage with the blanched pasta, season lightly with salt. Put in a casserole dish and top with the breadcrumb mix.

10. Bake for 45 minutes in the oven.

11. Serve hot, garnished with parsley.

Chef Jozef Youssef is the creative force behind the Kitchen Theory design studio and award-winning immersive Chef’s Table Supper Club. Find out more about chef Jozef Youssef and Kitchen Theory here.