Cabbage Pasta - so few ingredients and so much flavor! Simple and light dish, fast to prepare, seasoned with plenty of ground black pepper.
head of cabbage
(about 3 lb or 1.5 kg)
like rapeseed or sunflower or corn oil
(1/2 kg) pasta of your choice
salt and ground black pepper
Cook pasta according to package directions.
In the meantime, shred the cabbage into thin slices.
In a large pot, stir oil and sugar until sugar starts caramelizing and becomes lightly brown.
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.