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Savoy cabbage noodles

updated

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Ingredients for 4 servings:

  • 300 g tagliatelle, wide
  • salt water
  • 500 g savoy cabbage
  • 4 liters of vegetable broth
  • 100 g ham (Katenschinken), diced
  • 1 onion(s), diced
  • oil
  • 100 g cream cheese
  • 50 g processed cheese
  • 1 tbsp flour
  • pepper
  • nutmeg
  • possibly salt
  • 100 g breadcrumbs
  • 40 g butter

Instructions

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

quick and tasty

Cook the tagliatelle in salted water according to the package instructions. Trim and wash the savoy cabbage, cut into strips, and cook in the vegetable stock until soft, then drain. Reserve the stock. Sauté the ham and diced onion in a little oil and deglaze with 300 ml of the savoy cabbage cooking water. Stir in the cream cheese and melted cheese. Thicken with flour and season with pepper and nutmeg. Add salt, if desired. Mix in the pasta and savoy cabbage. Brown the breadcrumbs in butter and pour over the savoy cabbage noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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