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
– Dutch Cabbage
– Choice of Pasta
– Bacon (chopped into strips, preferred thick-cut bacon)
– Salt and pepper
– Parmesan cheese
– Fresh parsley for garnishing
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.