Serves :

4

This is an amazingly simple and surprisingly delicious recipe from the Abel and Cole cookbook, plus is a great way to use up any cabbage lurking at the back of the fridge. I hold back on the chilli and the kids wolf it down!

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Ingredients :

• 1 cabbage, (or kale or chard) shredded thinly
• 300gms wholewheat pasta (gluten free is good)
• 1-2 red chillies, sliced (depending on how hot you want it)
• 2-3 garlic cloves, crushed
• Parmesan cheese
• Olive oil
• Sea salt and freshly ground pepper

Instructions :

1. Cook the pasta as usual then a few mins before the end of its cooking time add the cabbage.
2. Once cooked drain them both into a colander. Whilst the pan is hot add the oil, chilli and garlic and cook for a couple of minutes, put the pasta and cabbage back into the pan, give it all a good season and stir well.
3. Serve onto 4 plates and grate parmesan over the top to serve.