John Myers
Ingredients for 4 servings:
- 1 pointed cabbage
- 350 g linguine
- 150 g sliced bacon
- 1 tbsp butter
- Salt
- Pepper, freshly ground
- 150 ml vegetable stock
- Nutmeg, freshly ground
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Bring a pot of plenty of salted water to a boil. Cook the linguine according to the package instructions. Meanwhile, remove the outer leaves from the pointed cabbage, halve the head, and cut out the stalk into wedges. Cut the pointed cabbage halves into fine strips. Cut the bacon into strips and fry in a pan without any additional fat until crispy. Then remove the bacon from the pan with a slotted spoon and drain on kitchen paper. Add the butter to the same pan and sauté the pointed cabbage. Season with salt and pepper. Add the vegetable stock and sauté the pointed cabbage for 2-3 minutes. Drain the linguine, drain well, and stir into the pointed cabbage. Season to taste with salt and freshly grated nutmeg and sprinkle with the crispy bacon strips.
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