Spaghetti with Cabbage, Mushrooms and Tomatoes

Soak porcini mushrooms in 100 ml (approximately 1/4 cup) lukewarm water.

Remove outer leaves from cabbage, trim, rinse cut into strips and set aside.

Cut remaining cabbage into quarters, cut out core, then cut crosswise into thin strips.

Peel shallots, chop finely and sauté in 1 tablespoon clarified butter until translucent. Stir in cabbage strips, sauté briefly, then deglaze with the broth. Cover and simmer for 15 minutes.

Trim mushrooms. Cut shiitake mushrooms into thick slices. If mushrooms are large, cut into quarters before slicing.

Take the soaked porcini mushrooms from the soaking water, pat dry slightly and fry in remaining butter. Add button mushrooms and shiitake mushrooms and sauté briefly, then stir in the strained soaking water, bring to a boil and remove from heat.

Process cooked cabbage coarsely with the broth in a food processor and add to the mushrooms. Bring to a boil and season with salt, pepper and cream.

Cook spaghetti in plenty of water with about 7 tablespoons soy sauce until al dente. During the last 5 minutes, add the reserved cabbage strips and cook for remaining cooking time, then drain.