1. 1

   Step 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. 2

   Step 2

   Meanwhile, wash the pointed cabbage (700 g), remove the core, and cut into fine strips.

3. 3

   Step 3

   Peel the onion (1 piece) and finely dice it.

4. 4

   Step 4

   Finely grate the mountain cheese (100 g).

5. 5

   Step 5

   Drain the pasta and set aside.

6. 6

   Step 6

   Melt 2 tbsp of butter in a large pan over medium heat.

7. 7

   Step 7

   Add the diced onion to the pan and sauté until translucent.

8. 8

   Step 8

   Add the pointed cabbage and sauté, stirring, for about 5 minutes until wilted.

   Timer 5 min
9. 9

   Step 9

   Deglaze with 150 ml of vegetable broth and 250 ml of heavy cream.

10. 10

    Step 10

    Bring the sauce to a brief boil and season with salt and pepper to taste.

11. 11

    Step 11

    Stir in the grated mountain cheese until melted.

12. 12

    Step 12

    Add the cooked pasta to the pan and toss everything well.

13. 13

    Step 13

    Serve the dish on plates and sprinkle with 4 tbsp of chopped chives.

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