Savoy Cabbage and Cheese Pasta Bake
Method
Serves 4. Try adding cubes of bacon or ham for added flavour.
1. Preheat the oven to 180?C/Gas mark 4 and butter a large baking dish. Place the cabbage in a large mixing bowl.
2. Melt the butter in a small skillet over a medium heat and sauté the onion until soft. Add to the cabbage in the bowl.
3. Cook the pasta according to instructions until al dente.
4. Drain the pasta well and stir into the cabbage and onion mixture. Add the parsley and mix well. Spoon into the prepared baking dish.
5. Combine the cream and cheddar cheese then stir in the hot stock. Season well and pour over the cabbage and pasta so that it comes about halfway up the baking dish. Add more stock as necessary.
6. Cover tightly with foil or a lid and bake in the oven for about 30-35 minutes, or until the cabbage is tender and the stock is bubbling. Uncover for the last 5 minutes of the cooking time to brown the top.
Ingredients
1 small Savoy cabbage
25g / 1 oz unsalted butter
1 medium onion, chopped
350g / 12 oz tagliatelle
1 tablespoon fresh flat leaf parsley, chopped
150ml / 5 fluid oz single cream
50g / 2 oz mature cheddar cheese, grated
About 300ml / 11 fluid oz hot vegetable or chicken stock
Sea salt and freshly milled black pepper
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Vegetarian
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