On 30th October 2014, This was Dinner…
The ‘inspiration’ comes from this BBC Good Food recipe but, even though it’s the fashionable food item of the moment, I can’t get my hands on any kale! This is extremely infuriating because I really love it, although it;s a great excuse to eat plenty of savoy cabbage.
- finely slice a couple of red onions
- shred half a savoy cabbage
- crumble some Yorkshire Blue cheese
- boil the kettle
- get oil, chilli flakes, red wine vinegar, veg stock, caster sugar, wholewheat fusilli & seasoning ready
Heat the oil in a pan and add the onions and seasoning, cook until softened for about 10 minutes. Add caster sugar and chilli flakes, stir well and cook for a few minutes more.
Add the vinegar and stock, turn up the heat and cook for another 10 minutes.
Cook the pasta in boiling salted water and add the shredded cabbage for the last few minutes.
Drain, reserving a little cooking water, and then add to the onion mixture and stir well, adding a little of the reserved pasta water if required.
Add half of your cheese and stir again.
Serve with the rest of the cheese on top.