Pasta Bake with Cabbage

Preheat the oven to 200°C (approximately 400°F). Butter a casserole dish.

Scald tomatoes in hot water, drain, rinse in cold water, drain again, peel, quarter, core and dice finely. Trim mushrooms and cut into pieces. Cook pasta in a pot of boiling salted water according to package directions until al dente and drain. Peel shallot and garlic, chop and sauté briefly with the mushrooms in a pan with hot oil. Remove from heat. Rinse cabbage, trim and cut into strips. Blanch cabbage in boiling salt water for 1-2 minutes. Drain, rinse with cold water and drain. Arrange cabbage on the bottom of the prepared casserole dish. Then spread mushrooms and tomatoes over cabbage and season with salt and pepper. Top with pasta. In a bowl mix cream with crème fraîche, eggs and half of cheese and pour over pasta and vegetables. Top with remaining cheese and pieces of butter. Bake in the preheated oven for 25-30 minutes until golden brown.