Pasta with Cabbage and Lemon

Pasta with Cabbage and Lemon

A simple pasta dish to use up the last of the cabbages before the first spring vegetables arrive.

Pasta with Cabbage and Lemon

Adapted from Herbst- & Wintergem├╝se by Anne Rogge


1 small head savoy cabbage, about 400 g
500 g pasta (e.g. linguine)
juice and zest of 1 organic lemon
200 ml cream
salt and pepper


Remove the outer leaves from the cabbage, cut into quarters and remove the core. Cut the cabbage into fine ribbons. Boil in salted water for about 7 minutes until the cabbage is tender but still a little bit crunchy. Drain and rinse with cold water. Cook the pasta as per instructions on the packet. Meanwhile, heat the cream in a saucepan, add the lemon juice and zest and add salt and pepper to taste. When the pasta is al dente, drain and toss with the sauce and cabbage. Let stand on low heat with a lid on for a few minutes to warm through.

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