Time for cabbage

Italians use a lot of cabbage in their recipes, and not only in the cold season.

Green cabbage is one of the most popular ones, as side dish, filled, or in combination with other ingredients. Don’t eat it every day, because your intestines will not agree (too much nitrites).

Boil 120 grams of big pasta shells in salted water until al dente. For 2p, add 500-600 grams of chopped green cabbage during the last minutes. Drain and rinse the pasta and green cabbage with cold water. Keep some of the cooking water.

Stir and fry 1 red onion, 1 pepperoncini and 4 garlic cloves in a drizzle of olive oil in a large pan which can be used in the oven. Add 250 grams of minced meat (mixed chicken/italian sausage) and 1 table spoon of savory ( less flatulence!!). Bake and stir. Add 125 ml of light cream and 100 grams of gorgonzola dolce. Taste and add pepper and salt. Mix the pasta, vegetables with the cheesy sauce. Add some of the cooking water if too dry. Finish the dish in the oven at 200° until golden cripsy.

Easy, cheap, tasty and the perfect meal after a day of physical activity.

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