Pointed cabbage with pasta
by Tavolino
This quick and easy dish combines tender pointed cabbage with pasta in a creamy cheese sauce, perfect for an uncomplicated dinner.
Ingredients
- Pointed cabbage 700 g
- Onion 1
- Pasta 300 g
- Butter 2 tbsp
- Heavy cream 250 g
- Vegetable broth 150 ml
- Mountain cheese 100 g
- Salt and pepper to taste
- chopped chives 4 tbsp
Preparation
- 1
Bring a large pot of salted water to a boil and cook 300 g of pasta according to package instructions until al dente.
- 2
Meanwhile, wash the pointed cabbage (700 g), remove the core, and cut into fine strips.
- 3
Peel the onion (1 piece) and finely dice it.
- 4
Finely grate the mountain cheese (100 g).
- 5
Drain the pasta and set aside.
- 6
Melt 2 tbsp of butter in a large pan over medium heat.
- 7
Add the diced onion to the pan and sauté until translucent.
- 8
Add the pointed cabbage and sauté, stirring, for about 5 minutes until wilted.
- 9
Deglaze with 150 ml of vegetable broth and 250 ml of heavy cream.
- 10
Bring the sauce to a brief boil and season with salt and pepper to taste.
- 11
Stir in the grated mountain cheese until melted.
- 12
Add the cooked pasta to the pan and toss everything well.
- 13
Serve the dish on plates and sprinkle with 4 tbsp of chopped chives.