Tagliatelle with savoy cabbage and tuna 'salami'

With a simple savoy cabbage you can create many interesting and tasty dishes, but above all ones which are never banal or predictable. Today we wanted to introduce you to a tasty home-made dish, based on top quality cabbage and freshly made pasta. You should make the pasta yourself, if you have the time, or simply buy it ready-made. But the real surprise in this recipe is the tuna 'salami', full of flavour and quite irresistible, perfect to finish off this main course dish. All you need is some diced salami to add a depth of flavour and character to your pasta and cabbage!


  • tagliatelle 300 grams
  • savoy cabbage 500 grams
  • oil
  • onions 30 grams
  • white wine 50 millilitres
  • salt
  • 774 A few slices of tuna salami
30 minutes Total time
20 minutes Active time
Serves 3 persons
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Sweat a little onion in oil, then add the shredded cabbage with a glass of white wine and a little water. Continue cooking gently until the cabbage is done. Meanwhile, take some fresh pasta, if possible hand-made with just water and flour. Separately, cut the tuna salami into slices and then into little strips. Boil the pasta in plenty of salted water, then mix with the cabbage and finish with the tuna strips. Add pepper to taste.

Don't add too much salt to the cabbage. The tuna salami is already quite salty!
Savoy cabbage also comes in non-curly, straight-leaved forms.

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