Cabbage and ham pasta

Ingredients for 2 servings:

• 400 g pointed cabbage
• 100 g cooked ham (sliced)
• 2 eggs
• 150 ml whipped cream
• some salt and pepper
• 40 g cheese, Italian hard cheese
• ½ bunch chives
• ½ tbsp butter
• 180 g tagliatelle, short, wide

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ribbon noodles with pointed cabbage and cooked ham in egg cream

Clean and halve the pointed cabbage. Cut out the tough stalk in a wedge shape. Cut the cabbage leaves into 2 cm wide strips. Cut the ham slices into 2 cm wide strips. Whisk the eggs with the cream. Season with salt and pepper. Grate the cheese. Cut the chives into small rings. Melt the butter in a pan. Fry the cabbage in it over medium heat for 7 minutes, season with salt and pepper. Cook the tagliatelle in plenty of boiling salted water until al dente, then drain. Mix the pasta and ham with the cabbage in the pan and heat through. Pour the egg cream over the top and quickly mix with the cabbage and ham pasta. Serve sprinkled with cheese and chives.