Summary

Ingredients

• 500 g pointed cabbae or 1 small one
• 2 small onions or shallots, diced
• 1 ½ tablespoon butter
• 150 g pasta, e.., Farfalle
• 150 g ham
• 150 g crème fraîche
• 100 g cream
• Salt and black pepper, or herbal salt
• possibly herbs, dried
• possibly parmesan

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Instructions

1. Prepare the pointed cabbage by removing the outer leaves and the stalk. Cut into strips, wash and drain well.
2. Heat the butter in a large pan, fry the diced onions in it until translucent, add a few tablespoons of water and add the pointed cabbage. Salt, pepper and steam with the lid closed for about 15 minutes, stirring occasionally.
3. In the meantime, cook the pasta according to the instructions on the packet and drain. Cut the ham into cubes.
4. Finally, add the ham cubes to the pan with the pointed cabbage, stir in the crème fraiche, season with cream, spices and herbs (I added a little dried parsley). Stir in the pasta.
5. If you like, you can rub parmesan on top before serving.