I was first introduced to this recipe by my mother in law in Croatia and I loved it. It is one of those dishes from the past when meat wasn't consumed as much as it is today and the people in the villages had to feed there family on a budget. This dish is cheap to make and feeds many, the recipe is easily doubled.
I made this yesterday for lunch as we are all home due to self imposed isolation, I had 1/2 a large cabbage in the fridge and I had some pasta. I didn't think my kids would like it, but I thought I'd give it a go regardless as I love it. But to my surprise my kids loved it, they ate it all.
This is a great recipe when you have cabbage in the fridge and you need to use it up. The pasta I used and loved was mafaldine, also known as mafalda or reginette (meaning little queens) it is long wide flat pasta ribbons, like pappardelle, with scalloped or ruffled edges. I just roughly broke it up into 4cm pieces and it became my krpice.
Here is a link to one of my favourite singers Sanja Dolezal making this dish.
So here is a lunch idea that my family loves, hope yours does to.
2 tablespoons olive oil
1 whole green cabbage, core removed, shredded
1 brown onion, thinly sliced
300g mafaldine pasta, broken into roughly 4cm pieces
2-3 teaspoons raw sugar
Salt and pepper, to taste
3-4 tablespoons extra virgin olive oil, to taste
Add olive oil to a large saucepan over medium heat. Add onion, saute for 3-4 minutes until translucent. Add 2 teaspoons of the sugar, stir until melted.
Add cabbage, season with salt and pepper, saute, stirring regularly, the cabbage for 10-15 minutes over low-medium heat. After 5 minutes of cooking, I start adding in a little extra virgin olive oil, a tablespoon at a time, until it has added flavour and more oil when needed. Taste for seasoning and add the last teaspoon of sugar if you would like it a little sweeter.
Meanwhile cook the broken pasta rags following packet instructions. Drain once cooked.
Once the cabbage has wilted, but still has a bite to it. Add in the pasta, add a little more extra virgin olive oil, if needed.
Pin it: www.pinterest.com.au/pin/399413060705658592