Pasta and cabbage. A childhood recipe that’s still with me today.
As the title says I used to eat this pasta and cabbage dish since I was a child. It’s simple food at it’s best.
Nothing too complicated, the flavours are there from the cabbage and the spice of the black pepper. As a “bonus” for myself I added a pinch of dried crushed chilies.
As for quantities, as usual 100 grams of dried pasta per person should be enough. 200 grams of shredded cabbage as it will shrink and loose some weight in cooking.
A couple of spoons of olive oil. Salt and pepper to taste. A spring of thyme and 100 ml of white wine, which is optional. Water can be used instead.
So cook the cabbage in a pan with oil, adding salt and pepper, the thyme and the wine until is soft and starts to change its colour to light brown. The taste will change from just boiled cabbage to roasted cabbage, nicer, nuttier, better.
Mix in the cooked pasta (I used a whole wheat pasta type, use whatever you fancy), add some chilies and another splash of oil if you want and serve hot.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.