Bring a large pot of salted water to a boil over high heat. Add the bandnudeln and cook according to the package instructions until al dente, typically about 8-10 minutes. Reserve a cup of the pasta water before draining the noodles in a colander.

While the noodles are cooking, cut the Savoy cabbage in half, remove the core, and slice finely. Set the prepared cabbage aside.

Finely chop one onion and a couple of garlic cloves. Gather near the stovetop for sautéing.

In a large pan, heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and garlic, stirring frequently for about 3-4 minutes until translucent and fragrant.

Add the sliced Savoy cabbage to the pan and sauté for about 5 minutes, stirring occasionally, until wilted yet still crunchy.

Pour in 1 cup of vegetable broth and ½ cup of cream, along with 1 tablespoon of mustard, salt, pepper, and a dash of nutmeg. Simmer for about 3 minutes over low heat.

Add the drained bandnudeln directly into the pan with the sauce and cabbage. Toss gently, adding reserved pasta water if the sauce is too thick.

Fold in ½ cup of grated Parmesan cheese until melted and combined. Serve hot, garnished with chopped parsley.