Seasonal. Simple. Savoury.
Wintertime is cabbage time! Yeah and oh… cabbage? Salad, soup or fermenting it are some options for preparing cabbage, but here we will give you an additional idea, which gives a new option to use white cabbage in your kitchen.
This recipe is very simple, tasty and what’s even better: seasonal!
This recipe makes about 4 portions:
Time: ~ 30 minutes
- half a cabbage
- 8 carrots
- 300g spaghetti
For the flavour:
- honey or sugar
- pepper & salt
Step 1: Boil the spaghetti
Bring some water to a boil, break your spaghetti in half and add it to the water.
Step 2: Clean and cut the carrots and cabbage
Clean the carrots and slice them lengthwise into thin strips. Do the same with the cabbage. Remove the stalk of the cabbage and cut it like you did with the carrots. *Tip! Gather all the peels and discarded bits of veggies into a large container that you can then put into your freezer. You can add things such as carrot peels, potato peels, onion skins, celery leaves, garlic skins, mushroom stems, green onion ends, sage stems, among other veggie scraps. When your container is full, empty it into a stock pot and add water until it just covers the top of the peels. Bring it to a simmer and let it sit for at least 30 minutes. Ta-da! Your own veggie broth! Don’t forget to compost the peels afterwards!
Step 3: Steam the veggies and add the flavour
Heat up a pan and add some oil. Make sure not to have the heat too high, as the carrots and especially the cabbage can burn easily. Medium heat will be enough to cook the carrots – wait a little until the carrots are almost cooked through before you add the cabbage! Don’t worry if your pan seems too small for your pile of veggies, they’ll shrink together while cooking.
To reduce the risk of burning them, add a little water into the pan and continue cooking (kind of steaming). After a while (not at the end and not at the beginning) add some flavour: some salt and pepper, but also important: add cinnamon, honey (or sugar) and vinegar. Adjust the amount of each seasoning to your own liking.
Step 4: Add the spaghetti
When the spaghetti is al dente, and the vegetables have turned pale (sauté lightly – means that the vegetables are soft and cooked through) and the spices have been added, drain the spaghetti and add it to the pan. Incorporate everything thoroughly and let cook for a few more minutes.
(Hint: thick cabbage leaves can take a while until they are done.)
Step 5: Serve and Enjoy!
Ready to eat? Smells good? And have a nice sour-sweet-Christmas touch? Perfect! Enjoy!
Hint: You still have the other half of the cabbage? Let’s have a look here and ferment it!
Variation: You can also exclude the spaghetti and use more carrots and cabbage. That is also very tasty and of course, you can add more spices and add other vegetables or fruits.
Get creative! 😊