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Spaghetti with savoy cabbage and feta cheese

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Ingredients for 4 servings:

  • 8 leaves of savoy cabbage
  • 400 g sheep’s cheese
  • Clarified butter
  • 500g spaghetti
  • Tomato paste
  • olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Blanch the savoy cabbage leaves and remove the thick stalks. Cut the feta cheese into cubes and wrap them in the savoy cabbage leaves. Brown the parcels all over in clarified butter. Cook the spaghetti according to the instructions. Drain and stir in the tomato paste and olive oil, seasoning to taste. Arrange the savoy cabbage leaves on top.

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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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