Cabbage Stalk Carrot Gratin with Noodles

A great pasta dish for any occasion:

Clean the cabbage stems. Cut the greens into small pieces and set aside. Cut the cabbage stems into strips.

In a wide frying pan, melt a third of the butter. Sauté the onion in it until light yellow. Add the cabbage stems and carrots and sauté briefly. Douse with the soup. Cook the vegetables for eight minutes with the lid on.

In the meantime, cut the cabbage stems into strips. After eight minutes of cooking, add them and continue to cook until the leaves have collapsed and the rest of the vegetables are soft. Drain and collect the cooking liquid.

Melt the second third of the butter in a small pan, add the flour and cook briefly, stirring until soft. Combine vegetable cooking liquid and milk, and pour slowly into the flour butter while stirring. Add cream. Allow the sauce to bubble up. Make on low fire three to four min. Then add the grated cheese and season the sauce strongly with salt and freshly ground pepper. Remove from heat.

While the sauce is boiling, cook the tagliolini in enough boiling salted water until al dente. Drain and rinse when cool. Drain well.

Butter a baking dish. Place layers of pasta, vegetables and cheese sauce. Finish with sauce.

Meanwhile, bake the gratin in the oven heated to 200 degrees on the second rack from the bottom for twenty minutes.

In the meantime

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