Wirsing-Bandnudeln

Ingredients

• 800 g savoy cabbage
• Salad salt
• 4 dried tomatoes in oil
• 1 onion
• 4 tbsp olive oil
• 2 tbsp pine nuts
• 2 tsp Tomato paste
• 1 small sprig rosemary
• 1 tbsp Raisins
• 5 tbsp Marsala wine
• 150 ml Vegetable broth
• ground pepper
• 500 g wide ribbon pasta

Instructions

1. 1.

   Cut the Savoy cabbage into strips. Bring 1 liter lightly salted water to a boil. Cook the cabbage for 10 minutes. Drain and rinse with cold water. Let it drain well. Quarter the tomatoes. Dice the onion.

2. 2.

   Heat olive oil. Brown the onion and pine nuts in it. Stir in tomato paste. Add rosemary sprig, dried tomatoes, and raisins. Deglaze with Marsala wine and pour in the broth. Reduce slightly. Season with salt and pepper and add the cabbage. Mix everything and simmer gently for 10 minutes.

3. 3.

   Cook the ribbon pasta in plenty of boiling salted water according to package instructions until al dente. Drain and let it dry. Taste the cabbage again. Combine the pasta with the cabbage and serve.