Pointed Cabbage Tagliatelle

Try this delicious pasta dish:

Clean the pointed cabbage and remove the outer leaves (sometimes woody). From the individual leaves, give away the panicles and cut the leaves on strips.

Chop the rosemary, shallots and garlic and sweat them in a saucepan with the olive oil until translucent. Next, add the pointed cabbage strips, season with salt and pepper, and steam the cabbage until tender. Make the pasta, drain and add to the pointed cabbage form while still hot. Mix well, sprinkle in the Parmesan, season repeatedly and divide evenly among preheated plates.

This quick vegetarian dish can be refined with black or white truffles or served with fish or roasted meat.

Wine recommendation: Riesling Spätlese, dry

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