Cabbage and lemon fusilli

Cabbage is in season and I picked up a sweetheart cabbage at the supermarket yesterday. Cabbage is often much maligned and I wanted to make it the star of our dinner plate tonight. I decided on a lemony cabbage pasta, with the addition of toasted breadcrumbs to provide another flavour and texture

 

 

What you will need

2 large handfuls fresh chunky breadcrumbs

Olive oil

3 garlic cloves

1 tea spoon of chilli flakes

200g pasta

1 onion

125ml white wine

Lemon

2-3 table spoons crème fraîche

1 tea spoon english mustard

½ head sweetheart cabbage

Fresh lemon thyme

 

I started by blitzing my sourdough loaf end in the magimix to create my breadcrumbs. Drizzle over a bit of olive oil, season with salt, one chopped clove of garlic and the chilli flakes. Place in the oven to toast for about 10-12 minutes at 200 degrees.

 

Meanwhile, put the pasta on to cook.

 

To make the sauce, brown the sliced chopped onions and garlic in some olive oil for 5-10 minutes. Then add the wine and cook the alcohol off for a minute. Stir through the creme fraiche and mustard and reduce for a couple of minutes.

 

Three-five minutes before the pasta is ready, add the finely sliced cabbage to the pan. Check the cabbage is cooked before draining most of the water, reserving a tiny amount for the sauce. Add the pasta sauce to the pan and stir through, add a good squeeze of fresh lemon.

 

 Serve with a garnish of lemon thyme and basil and lashings of parmesan.