I came home to discover the children unfed an hour after supper time and threw this together in 30 minutes. It was so good (ok, I was very hungry) that it meets the criteria for this blog!
Ingredients
1 Savoy cabbage thinly sliced
200g smoked bacon or pancetta lardons
150g cream cheese
2tsp caraway seeds (crushed)
½ onion finely chopped
350g pasta (I used a mix of wholewheat and white)
2tsp olive oil
Grated Gruyère to taste
Black pepper
Method
Put on a large pan of water to boil.
Finely slice the cabbage and dice the onion.
Once the water boils, add the cabbage. After a few minutes the cabbage will be al dente. Remove it from the water and drain well. Throw the pasta into the now slightly green water and boil till ready.
Meanwhile heat the olive oil in a frying pan and fry the bacon, then add the onion and keep frying till the onion is soft and translucent.
Once the pasta is boiled throw the cabbage into the frying pan with the bacon and onion, grind the caraway seeds and thewo them in, then stir in the cream cheese.
Finally, mix the sauce with the pasta. Stir in some grated Gruyère or Parmesan and serve with black pepper.
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