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Cabbage, noodles... This dish is simple, you'll say, almost rustic - but the sauce flavored with purple mustard and red wine adds a dimension of taste that elevates this recipe to a new level of refinement.
100 g spitzkraut (a slender variety of green cabbage from the white cabbage family)
30 g speck
200 g ravioli dough or other fresh pasta
60 ml chicken stock
Recipe preparation steps
1
Preparing the cabbage and noodles: Wash the cabbage and cut into small cubes; cook in boiling water with a little salt until very tender and no longer crunchy.
2
Drain; refresh in ice water to fix the color; drain again.
3
Mince the shallots; cut the speck into small cubes; brown a spoonful of sugar in a dry skillet; add the shallots and speck and cook over low heat.
4
When the shallots are translucent, add the chicken broth; add the bay leaf and simmer for a few minutes.
5
In a small bowl, dissolve 1 teaspoon
6
cornstarch in a little water; blend into the sauce to thicken it lightly.
Roll out the pasta; cut into small squares ; cook in boiling salted water for about 2 minutes.Toss the cabbage quickly in butter to coat; add the chicken stock, then the noodles and parsley.
Prep time 
