White cabbage and pasta

This recipe sounds odd, but tastes great!

1 medium white cabbage head
200g bow-tie pasta
1 Polish sausages and 2 slices of bacon (not necessary) both cut up into bite size pieces
1/2 teaspoon of black or white pepper (grounded)
1 tablespoons of salt
4 tablespoons of olive oil

Clean the cabbage head and cut out the hard center, discard. Finely slice the whole cabbage and slowly saut in large pan over the olive oil, do not add any water. Sprinkle with salt to make the cabbage sweat. Stir occasionally to prevent burn. Cooking time is approximately 15-20 minutes over medium heat.
In the meantime cook pasta as directed on the package.
In another pan, fry all sausage (if also using bacon, fry bacon first and add sausage when bacon is cooked half way through). When sausage has some red edges and smells nice add it to the cabbage pan (including meat juice from the pan) and keep cooking until cabbage is cooked as desired.
Once cabbage is tender but not overcooked mix it together with fully cooked pasta and serve immediately. Season to taste with pepper and salt.

Serves 2-3 people
Preparation and cooking time is approximately 20-25 minutes.

Learn more about this author, Jitka Edel Vankova.
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