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🍝 Pasta with tender pointed cabbage

571 kcal · 30 min · 4 servings

Ingredients

• 500 g wide ribbon noodles
• salt
• 600 g pointed cabbage
• 3 tbsp olive oil
• 1 tbsp ghee
• 10 ml white wine vinegar
• 140 ml vegetable broth
• pepper (from the mill)
• 2 pinches ground nutmeg
• 3 pinches ground cumin
• 1 tbsp freshly chopped flat-leaf parsley
• coarse sea salt

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in it according to the package instructions until al dente.
3. 3. Remove the pot from the heat and reserve some of the cooking water.
4. 4. Thoroughly wash the pointed cabbage under running water.
5. 5. Remove the tough stems and cut the vegetable into thin strips.
6. 6. Let the cut vegetables drain well in a sieve.
7. 7. Heat olive oil and clarified butter in a large pan.
8. 8. Add the pointed cabbage to the hot pan.
9. 9. Sauté the vegetable over medium heat without letting it brown.
10. 10. Deglaze the vegetable with white wine vinegar.
11. 11. Add some broth to continue deglazing the pan.
12. 12. Season the mixture with salt, pepper, nutmeg, and cumin.
13. 13. Let the pointed cabbage cook for about five minutes until al dente.
14. 14. Add the drained pasta directly to the pan with the pointed cabbage.
15. 15. Finely chop the parsley and add it to the pan.
16. 16. Mix everything well so that the pasta and vegetables are combined.
17. 17. Serve the pasta with pointed cabbage on deep plates.
18. 18. Serve coarse sea salt separately.

Nutrition per serving

• kcal: 571
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 92 g