Cheesy Tortellini in a Creamy Sauce

INGREDIENTS

• 1 1/2-2 cups napa cabbage, chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves, minced
• 5 green onions, sliced thinly
• 2 tablespoons flour
• 1 cup vegetable broth (or chicken broth)
• 1/2 cup whole milk
• 1/2 cup creme fraiche
• 1/8 teaspoon nutmeg
• 1 (14 ounce) can artichoke hearts in brine, drained, chopped small (or one 12 oz. bottle marinated artichoke hearts)
• 1/4 cup pimiento, from jars, diced
• 1 cup grated parmesan cheese (or Romano or try half Parm and half cream cheese)
• 12 ounces fresh cheese tortellini (or 1 pound dry)
• salt and pepper
• parsley (to garnish, or dill leaves)