Spaghetti with Red Cabbage
Ingredients
- 320 g spaghetti
- 50 g grated Parmigiano Reggiano cheese
- ½ a red cabbage
- ½ a stock cube
- Extra virgin olive oil
- A clove of garlic
- Salt and pepper
Directions
Slice the red cabbage thinly. Pour the oil into the skillet with and brown the clove of garlic, then add cabbage along with crumbled stock cube. Cook on low heat with a lid, stirring occasionally, for about 15–20 minutes, then season with pepper and salt.
Add the spaghetti, cooked al dente and drained, toss for a few minutes, then serve sprinkled with grated Parmigiano Reggiano cheese.
Directions
Slice the red cabbage thinly. Pour the oil into the skillet with and brown the clove of garlic, then add cabbage along with crumbled stock cube. Cook on low heat with a lid, stirring occasionally, for about 15–20 minutes, then season with pepper and salt.
Add the spaghetti, cooked al dente and drained, toss for a few minutes, then serve sprinkled with grated Parmigiano Reggiano cheese.
Ingredients
- 320 g spaghetti
- 50 g grated Parmigiano Reggiano cheese
- ½ a red cabbage
- ½ a stock cube
- Extra virgin olive oil
- A clove of garlic
- Salt and pepper
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