Summary

Ingredients

• 1 small Head savoy cabbage
• 200 g bacon, mixed
• 1 onion (s)
• 1 tablespoon white wine
• 1 cup whipped cream (approx. 200 g)
• 250 g spahetti
• salt and pepper
• nutmeg
• oil

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Instructions

1. Clean the cabbage, cut in half and cook in boiling salted water for about 10 minutes. Drain, cut into strips and dust with grated nutmeg.
2. Dice the bacon, fry until crispy in hot oil, finely dice the onion and add to the bacon. Add the wine and cream, bring to the boil briefly. Add the savoy cabbage to the sauce, season with salt, pepper and nutmeg.
3. Boil the spagetti al dente, drain and mix with the whipped cream.