Cabbage Pasta - so few ingredients and so much flavor! Simple and light dish, fast to prepare, seasoned with plenty of ground black pepper.
Course:
Main Course
Cuisine:
Eastern European
Keyword:
cabbage pasta
Servings: 3
Author: dieTTaste
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1
head of cabbage
(about 3 lb or 1.5 kg)
-
3
Tbsp
vegetable oil
like rapeseed or sunflower or corn oil
-
2
Tbsp
sugar
-
1
lb
(1/2 kg) pasta of your choice
-
salt and ground black pepper
to taste
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Cook pasta according to package directions.
-
In the meantime, shred the cabbage into thin slices.
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In a large pot, stir oil and sugar until sugar starts caramelizing and becomes lightly brown.
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Add cabbage to the pot. Fry, stirring from time to time, until the cabbage is soft, about 15-20 minutes. If cabbage becomes too dry, add about a tablespoon of water at the time to prevent burning. Season with salt and pepper.
-
Drain cooked pasta and mix with cabbage. Adjust seasoning and serve warm.