Green cabbage and pasta (a lovely recipe for ravioli in a simple version)

In every kitchen you find leftovers of unfinished bags of dried pasta. So check your cupboards regularly before opening a new package.

Chop a few garlic cloves and, of course, a spicy little pepper. Fry in some olive oil. Add chopped green cabbage (1 green cabbage = 1 recipe with the outer leaves + 1 recipe with the smaller leaves) and 1 table spoon of dried thyme.  Stir now and again, add some pasta cooking water to avoid burning. Add pepper, salt, 1 table spoon of roasted pine nuts, 1 table spoon of sliced black olives, 1 chopped mozzarella (or any other cheese). Serve with pasta al dente.


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