Buttery cabbage pasta
Cabbage cooked slowly until sweet and caramelised, with plenty of black pepper – cheap and seriously good.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- White cabbage600 g
- Salt1 tsp
- Sunflower oil3 tbsp
- Sugar1 tsp
- Onion1
- Egg noodles (wide, e.g. tagliatelle)400 g
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Grate the cabbage or slice it into thin strips, mix it with the salt and leave for 10 minutes. Then squeeze out as much liquid as you can.
In a large pan over a medium heat, melt the sugar in the oil until it turns a pale caramel colour, then add the chopped onion and cook for 3 minutes.
Add the cabbage and cook over a medium heat for 20–25 minutes, turning it every 5 minutes, until it collapses, turns golden and smells sweet.
Meanwhile, cook the noodles in salted water.
Toss the noodles with the cabbage and season generously with pepper. Taste – it should be sweet, salty and peppery all at once.