John Myers
Ingredients for 4 servings:
- 200 g tagliatelle pasta
- 1 large head of savoy cabbage
- 150 g Gouda, grated
- 400 ml vegetable stock
- 200 ml whipped cream
- 1 tbsp olive oil
- 1 large onion(s)
- 2 apples
- 1 tsp caraway seeds, optional
- Salt
- pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes
vegetarian
First, boil the savoy cabbage in salted water for 5 minutes. To do this, remove the outer leaves. The savoy cabbage is then quartered and cut into strips. The savoy cabbage is then rinsed under cold water. When the water boils, add the salt and the sliced savoy cabbage. Meanwhile, put the water on to boil for the tagliatelle pasta. These are only pre-cooked in salted water and should still be al dente when seasoned. Once these steps are complete, peel and dice the onion. Sauté the onion in oil and deglaze with the vegetable stock and cream. Let everything simmer for 10 minutes. Then season with salt, pepper, and caraway seeds, if desired. Core the apples, then quarter them and cut them into small pieces. Finally, combine the savoy cabbage, tagliatelle, apples, and sauce in a baking dish and sprinkle with Gouda cheese. The casserole is baked in a preheated oven at 160 °C for 25 minutes.
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