Prepare the cabbage: remove the damaged leaves, remove the stem, and make a cross on the core to prevent it from cracking when cooking.
Cook cabbage in salted, boiling water for about 15 minutes.
Dip spaghetti in the second saucepan.
In a sauté pan, melt on low heat the finely chopped onion with a tablespoon of olive oil. Add the white wine, cream, parmesan, and pine nuts. Salt and pepper lightly.
Drain the cabbages, cut them in half, and add them to the sauce. Warm on low heat.
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