Cabbasta

I first spotted the idea for cabbasta  at Abel and Cole.  Now I do realise that the thought of a meal based around a shredded cabbage does not get most people over excited, but believe me it really is a very tasty mix.  I would even go as far as saying that even a child would eat cabbage in this form.  Certainly I would like to think so but have never actually had the opportunity to test it out (comments below please)

How to Make Cabbasta

Now the original Abel and Cole recipe suggests the use of penne, but I have found that the long dangly varieties of pasta give by far the best flavour.  That may sound a bit daft.  Pasta is pasta and tastes the same whatever shape it is surely?  Well I thought so until one day I made this meal using bows and, well, it just wasn't a patch on the usual tagliatelle. In fact we pulled faces at each other as we ate it.  It tasted totally different and well, kind of boring and too cabbagy.   However it does taste good made with spaghetti or indeed even Chinese egg or rice noodles.

So what you do is really quite simple.  You boil the pasta with the shredded cabbage.  While it's boiling, gently fry a bit of chopped chilli and garlic.  Drain the cabbage and pasta and throw it in the now flavoured oil (or butter) and toss it around

Serve it up topped with grated cheese, preferably strong cheddar or parmesan - and that's it.

Try a few varieties by adding other quick cook vegetables to the frying pan with the chilli and garlic.  Thin sliced radish, mushrooms or  (spiralised) courgettes (zucchini) all work well, or use kale or spinach instead of the cabbage

Also with the right choice of ingredients it can make a good vegan dish too

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