Savoy cabbage macaroni

Ingredients for 2 servings:

• 200 g pasta (macaroni or fusilli)
• 4 leaves of savoy cabbage, washed
• 200 ml milk
• 1 tbsp butter
• 1 tbsp flour
• 20 g processed cheese (cream or ham)
• 1 pinch(s) nutmeg, freshly grated
• ¼ vegetable stock cube
• Salt and pepper, freshly ground black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pasta with blanched savoy cabbage in cheese sauce

Cook the pasta al dente. Cut the savoy cabbage leaves into bite-sized strips, blanch for about 5 minutes, then drain. Purée a quarter of the cabbage leaves in a blender with half the milk, the stock cube, a little pasta water, the cheese, and the seasoning. Melt the butter in a pan, add the blanched savoy cabbage, pour in the purée, sprinkle with flour, and let it warm briefly, stirring gently after about 2 minutes. Then thin with the remaining milk as needed, season to taste, and bring back to a boil. Add the drained pasta to the pan, toss to coat, and serve. Tip: Also delicious sprinkled with cheese and baked in the oven.