Tagliatelle with Red Cabbage & Walnuts | Fine Autumn Delight

Clean the red cabbage, cut out the core, and slice or shred the cabbage into very thin strips. Peel and finely dice the red onion and garlic. Coarsely chop the walnut kernels. Strip the thyme leaves from the sprigs.

Toast the chopped walnut kernels in a dry pan over medium heat for about 3 minutes until fragrant. Remove and set aside. Tip: If you are using the oven anyway, you can also roast the walnuts in the oven at 180 °C for 6 minutes.

Bring plenty of water to a boil in a large pot and salt generously. At the same time, heat the olive oil together with the butter in a wide pan. Sauté the red onion and garlic over medium heat until translucent.