Orecchiette with Pointed Cabbage and Garlic

Pasta kitchen

Make the orecchiette al dente in enough salted water between 6-8 min.

Cut the pointed cabbage into thin strips, peel the garlic, peel the tomatoes, remove the seeds and cut them into quarters.

Sauté the garlic briefly in hot olive oil, remove again. Then sauté the pointed cabbage for about 1 minute, add the diced tomatoes, sauté briefly and extinguish with the white wine.

Add some crème fraîche, season with pepper, nutmeg, salt and only now add the garlic so that it stays crunchy.

Add the boiled orecchiette to the cabbage mixture and stir.

Finally, pluck the thyme and cut the chives into rolls.

Add to the pasta form, season with a few drops of balsamic vinegar and serve.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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