t of salted water. Add pasta when ready, and cook until
ins to caramelize. Add the cabbage and stir-fry for 2
Fry the onion and garlic in the oil until soft but not coloured.
Fry bacon until crisp.
add chili flakes.
Meanwhile cook pasta according to packet instructions and 5 minutes before it is cooked add the cabbage to the same pan.
Drain pasta and cabbage and add bacon, onion and chili and Stir to mix.
Eat and enjoy.
Place chicken, mushrooms, brown sugar, garlic, rosemary, sage, pepper, soy sauce, cola, and vinegar into crockpot. Cover and cook on low for at least 5 hours.
About one-half hour prior to serving, cook pasta as directed. Meanwhile separate chicken meat with a wooden spoon in the crockpot.
Once pasta is ready, strain and set to one side. In a skillet, on medium heat, quickly saute cabbage in herb butter. Stir in pasta and turn off heat.
Place in serving bowls, top with shredded chicken, and sprinkle with Parmesan and parsley.
Wash the cabbage and remove the stalk. Cut
p setting).
Prepare the cabbage by trimming and removing four
igh heat. Add the onion, cabbage and chili pepper and saute
Cook the pasta in a large pot of boiling salted water for 7 minutes.
Add the cabbge (in 1 piece) and cook until the pasta is tender but still firm and the cabbage is bright green, 2-3 minutes longer.
Drain and rinse in cold water.
Drain well.
Cut out the core and cut the cabbage into 1\" pieces.
In a large bowl, toss the pasta and cabbage with the ham, carots and poppyseed dressing.
Season with salt and pepper to taste and toss well.
cup each of the pasta sauce and stock. Bring to
bout 2 mins. Add the cabbage, season and saute for 2
Soak Notta Pasta(Brand Name) according to the
o 400\u00b0F. Cook the pasta in boiling, salted water for
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 10-inch skillet over medium heat.
Cook cabbage in oil 2 minutes, stirring occasionally.
Stir in brown sugar, vinegar and caraway seed.
Cover and cook about 5 minutes, stirring occasionally, until crisp-tender.
Stir Pasta into cabbage mixture; heat until hot.
Sprinkle with salt and pepper.
Add the cubed potatoes and cabbage/spinach to a pot of boiling salted water. Boil for 5 minutes then add the pasta and boil for 12 more minutes.
In the meantime, melt the butter then add the garlic and fry for a couple of minutes.
Drain the potatoes and pasta, then into a large bowl start adding layers of potato+cabbage/spinach+pasta, and cheddar and parmesan. Add salt and pepper to taste.
Finally, pour the melted butter over the dish. Serve while hot.
Mix the red cabbage, vinegar, orange juice together and
Cook the pasta in boiling, salted water for 10-12 mins, or until tender. Meanwhile, heat the oil in a large saute over high heat, add the beef and saute for 3-4 mins. Add the cabbage, onions and chili and saute for an additional 1-2 mins.
Drain the pasta and save 1/4 cup of the pasta water. Pour the reserved water, lime juice, stock and sugar into the pan with the beef and season. Mix the pasta and sauce together and sprinkle with cilantro. Divide the pasta between 4 plates and serve garnished with more cilantro.
Combine red cabbage, vinegar and orange juice. Season.
2 outermost leaves from the cabbage; blanch for a few minutes
uarts of water for the pasta. Add 1 tsp of salt
egrees F.
Add pasta to a large pot of