Pasta and pointed cabbage gratin with Mettwurst

Ingredients for 2 servings:

• ½ head of pointed cabbage (Filderkraut)
• 1 small onion(s)
• 200 g tagliatelle pasta
• 125 g processed cheese (also with flavor: mushrooms, salami or ham)
• 300 ml milk
• 2 Mettwurst (smoked Mett sausages)
• Pepper, nutmeg, ground cumin
• nutmeg
• Caraway, ground
• some caraway, whole
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

mild and aromatic

Break up the pasta a little and cook according to the package instructions until al dente, drain, and set aside. Remove the stalk from half of the pointed cabbage and cut or grate it into strips. Dice the onion and sauté in butter in a large pan. When the onions are translucent, add the cabbage, sauté briefly, and season well with pepper, nutmeg, and ground caraway. Pour in a little milk and simmer briefly. Add the processed cheese (flavored if you like) and dissolve it in the cabbage milk, stirring occasionally. When the cheese has melted, add the remaining milk and simmer uncovered until the milk has reduced slightly. Season to taste and, if desired, stir in some caraway seeds. Remove the pan from the heat and stir in the cooked pasta. Pour the pasta and cabbage mixture into a greased casserole dish. Cut the Mettwurst sausages into pieces and arrange them on top of the casserole. Bake the casserole in the middle of the oven at 190°C for 15-20 minutes. Serve with a tomato salad, for example.