Ingredients:
- 1 onion
- 2 teaspoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of red sweet paprika powder
- half of a cabbage head
- 3 cloves of garlic
- bay leaf
- 0.5 dl of vegetable stock
- fresh parsley
- a pinch of black pepper
- salt to taste
- 150 g of pasta
Preparation:
- In a non-stick pot, slowly caramelize chopped onion with olive oil.
- Slice the cabbage and chop garlic. Add cumin, red sweet paprika and garlic and cook for a minute at low heat.
- Add sliced cabbage, cook for five minutes on high heat and stir. Add 0.5 dl of vegetable stock (or water)and bay leaf and put on a lid. Cook for 30 minutes with a lid on. Stir occasionally, add a bit of liquid if it feels like starting to stick on the bottom.
After 30 minutes the cabbage will be completely tender and slightly caramelized. If it seems there is too much liquid, cook it without a lid for a few minutes.
- Cook pasta, drain it and mix it with cabbage sauce. Add parsley, pepper and salt to taste.
