Savoy Macaroni

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

200 g pasta (macaroni or fusilli)
4 leaves savoy cabbage, washed
200 ml milk
1 tablespoon butter
1 tablespoon flour
20 g processed cheese (cream or ham)
1 pinch (s) nutmeg, freshly grated
0.25 ¼ vegetable stock cube
Salt and pepper, freshly ground black

Instructions

Cook pasta al dente.
Cut the savoy cabbage leaves into bite-sized strips, blanch for approx. 5 minutes, then drain. Puree a quarter of it in the mixer with half of the milk, the stock cube, a little pasta water, the cheese and the spices. Melt the butter in a pan, add the blanched savoy cabbage, pour in the pureed mass, dust the flour over it and let it warm up briefly, stir gently after about 2 minutes. Then dilute with the rest of the milk as required, season to taste and bring to the boil again.
Put the drained pasta in the pan, toss and serve.
Tip: It also tastes gratinated with cheese in the oven.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.