Savoy cabbage in cream sauce with tagliatelle and salmon

Ingredients for 4 servings:

• 450 g savoy cabbage (already cleaned and weighed without stalk)
• 2 onions, peeled
• some butter
• 250 g salmon fillet(s)
• 200 g smoked salmon
• 250 g tagliatelle pasta
• 250 ml vegetable stock
• 300 g cream, possibly more
• salt and pepper
• e.g. lemon juice
• possibly grated cheese, if required

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the tagliatelle in salted water according to the package instructions until almost cooked through. They should still have a bit of bite. Cut the trimmed savoy cabbage and the peeled onions into thin strips. Sauté both in a large pan with a little butter. Once the vegetables have browned, deglaze with about 250 ml of vegetable stock. Let the whole thing simmer gently over low heat for about 15 minutes. When the vegetable stock has evaporated, add the cream. Season with salt and pepper. Then add the diced salmon, seasoned with salt, pepper, and lemon juice, and let it cook until cooked through. Season again to taste. Stir in a little more cream or cheese, if desired. Then add the pasta to the pan, stir everything together, and heat evenly. Serve immediately.