Creamy Savoy Cabbage And Bacon Pasta Casserole - cooking recipe

Ingredients

3 tbsp sunflower oil
2 None medium onions, diced
1 None Savoy cabbage, trimmed and sliced
500 ml vegetable stock
1 tsp cumin seeds
200 g fresh spaghetti or tagliatelle
35 g butter
35 g plain flour
300 ml milk
200 g whipping cream
80 g Dijon mustard
1 tsp lemon juice
1 tsp sugar
6-8 None bacon rashers

Preparation

Preheat the oven to 400\u00b0F. Cook the pasta in boiling, salted water for 3-4 mins then drain.
For the cabbage, heat the oil in a saucepan, add 1/2 the onions and saute for 2-3 mins. Add the cabbage and stir to combine. Add 1/2 cup stock and the cumin seeds. Season then cover and simmer for 10-12 mins.
For the sauce, heat the butter, add the remaining onions and saute for 2-3 mins. Stir in the flour then gradually mix in the remaining stock, milk and cream. Bring to a boil then simmer, stirring, for 4-5 mins until thickened. Mix the mustard, lemon juice and sugar into the sauce and season.
Transfer the pasta to a baking dish and mix in the cabbage and the sauce. Top with the bacon and bake for 30-40 mins until golden and bubbling. Serve.