This pasta recipe is very similar to pizzocheri, a classic Italian dish, but much lighter. You can use any kind of cheese you have left
Positive: Cheap, it’s a also a very tasty way to eat cabbage.
Negative: I cheated for this recipe (sorry!) as I used garlic and butter, but you can replace butter with evo oil and don’t use garlic if you don’t have it.
- 1/2 small savoy cabbage
- 2 medium potatoes
- cheese (I used 1 mozzarella)
In your pantry:
- 300 g pasta
- evo oil or butter
- 1 garlic clove (optional)
Bring a large pot filled with salted water to a boil.
In the meantime, peel potatoes and cut them into small dice. Wash cabbage and cut it into strips. Then, add cabbage to boiling water for about 10 minutes but add potato dice after 5 minutes.
Heat a very large pan on medium heat with oil (or a spoon of butter) and chopped garlic. Add cabbage and potatoes to the pan but don’t throw away the cooking water. Instead bring it back to a boil and put it the pasta to cook. Stir occasionally cabbage and potatoes and add water if necessary. Vegetables must become very tender.
When pasta is ready, drain it and add it to the pan. Add cheese and stir well to combine all the ingredients. Serve immediately.
My advice: Whole wheat pasta is even better for this recipe. This dish can also be a one pot meal as you can also cook all the ingredients together.