I fell in love with Dutch Cabbage (aka Holland Cabbage) the moment I saw the beautiful texture on it leaves. It is unique as compared to the usual cabbage I got, I hardly see it in the market. I believed that it came in seasonal – after researching it a good one in Spring or Autumn. It is an excellent source of vitamin C. One of the best cabbage varieties for storage as well.
The Dutch cabbage has a rougher and thicker texture compared to the usual ones. That why we decide to use it for the pasta. We want the sweet flavour from the cabbage to blend in the pasta and the crunchy afterwards taste.
This is a very simple recipe that you could make for any occasion, the only condition is to get the seasonal
- 300g of Dutch Cabbage
- 2 serving of Choice of Pasta ( we used spaghetti)
- 5 slices of steaky bacon (chopped into strips, preferred thick-cut bacon)
- Salt and pepper
- Parmesan cheese
- Fresh parsley for garnishing
Cook the pasta of your choice in the boiled water for 10 minutes and season it with salt and olive oil. Drain the cooked pasta, and rise it with cold water.
In a pan, add in the bacon and fry it till golden brown. Take out the bacon and leave it for later use. With the bacon, oil adds in 2 tablespoons of olive oil and heat up. Then add in the Dutch Cabbage stir fry it for 3 minutes. Now add in the pasta and the cooked bacon. Then add in 2 tablespoons of water, cover with the lids and steam it for 5 minutes.
Season it with salt and pepper. Then serve it in a plate. Garnish it with parmesan cheese and chopped parsley.
So as easy as 1, 2, 3 correct? You make it without making your kitchen a mess, just prep your ingredient in advance, you can make your pasta anytime! Even you might end work late on a weekday evening, you could get your dining table warm with food!
Happy dining, Angela.