Summary

Ingredients

• 400 g pointed cabbae
• 100 g ham, cooked (sliced)
• 2 egg (s)
• 150 ml whipped cream
• some salt and pepper
• 40 g cheese, Italian hard cheese
• 0.5 ½ bunch chives
• 0.5 tablespoon ½ butter
• 180 g ribbon noodles, short, wide

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Instructions

1. Clean the pointed cabbage and cut in half. Cut out the hard stalk in a wedge shape. Cut the cabbage leaves into 2 cm wide strips. Also cut the ham slices into 2 cm wide strips. Whisk eggs with cream. Season with a little salt and pepper. Rasp cheese. Cut the chives into rolls.
2. Melt the butter in a pan. Fry cabbage in it over medium heat for 7 minutes, season with salt and pepper.
3. Cook the ribbon noodles in plenty of boiling salted water until they are firm to the bite, then drain.
4. Mix the pasta and ham in the pan with the cabbage and heat. Pour over the egg cream and mix quickly with the cabbage and ham pasta. Serve sprinkled with cheese and chives.