Sunday, January 16, 2011

Green Cabbage Pasta Sauce

Every week I fetch an organic vegetable bag. This brings surprises and vegetables that I would not have bought in the first place. At the end of the week there are some left-overs: a carrot, half a pumpkin.
This is where pasta kicks in! For any ingredient will potentially turn into a good pasta sauce.
This week it was a chunk of green cabbage:
Crisp some slivers of bacon in olive oil. Set aside.
Fry some sliced red onion in the oil, add pressed garlic and thinly sliced cabbage.
Stir and cook until softened.
Add a can of tomatoes and cook further to sauce consistency.
Stir in some crème fraîche.
Serve with the strips of bacon. For vegetarians: crumbled feta cheese.
Mix in cooked spaghetti (my favourite, for the least mealy of the pastas).


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