Melt the butter in a large saucepan and sauté the onions until translucent.
Add the pointed cabbage and fry for approx. 5 minutes.
Deglaze with vegetable stock, stir in paprika powder and pepper, bring to the boil.
Sprinkle in the tagliatelle and simmer, stirring occasionally, until the liquid has almost completely absorbed.
Stir in cream cheese and Parmesan until everything is creamy.
Season to taste with salt and pepper and serve immediately.
