You may have grown up, like me, viewing cabbage only as a side vegetable. Whether it be an accompaniment to a vegetarian sausage or a roast chicken ( 😦 ) – it was just that, an accompaniment.
Luckily for me, I had this fascination with food, ingredients and recipes that led me to find much inspiration outside of the traditional ‘protein and two veg’ attitude to food which is still the most common make up of a dinner plate. Food writers such as Nigel Slater and Jane Noraika introduced me to the idea of unlikely stars of the meal, breaking away from the notion that vegetables were just mere side dishes.
This pasta dish celebrates the humble cabbage and makes it centre stage. The beauty is, cabbage or greens are always in season in some variety throughout the year so this dish can be made just as in line with natural produce calendars in wintry December as in summery July.
Ingredients: Serves 2
- Half a head green cabbage (or other cabbage or greens), thinly shredded
- 10g/2 tsp vegan spread
- 1 tsp vegetable stock paste or powder or a stock cube
- 1 onion, sliced thinly into half moons
- 10g/1 tbsp flour
- 200ml/3/4 cup + 1 tbsp soya or almond milk, warmed.
- 1tsp freshly cracked black pepper
- 200g dried spaghetti
- 1 clove of garlic
- Bring a large pan of water to a boil and add a generous amount of salt, crush the garlic clove with the side of a knife and drop it in the water. When boiling, add the cabbage. After 5 minutes, add the pasta.
- Meanwhile in a medium pan over a low-medium heat, melt the spread and stockpaste then add the onions and cook for 5 minutes to soften.
- Add the flour and stir briskly to combine with the onions for a minute then gradually whisk in the milk to make a smooth sauce. Add a pinch of salt and the pepper and cook until thickened.
- Drain the cabbage and pasta when the pasta is cooked al dente, reserving a little of the starchy cooking water and discard the garlic. Add the sauce to the pasta and coat, adding a little of the water to help coat the pasta.
- Serve with extra cracked black pepper.