Gruyere & Savoy Cabbage Pasta Bake

Serves 4 

Ingredients

350g/12oz Pasta.  Ideally spaghetti or tagliatelle

1 x Small Savoy Cabbage

1 x Onion

25g/ 2tbsp butter

150mls/ ¼ pint Double Cream

300mls/ ½Pint  Chicken or Vegetable Stock

50g/2oz Gruyere or Cheddar Cheese – grated

Handful of fresh Parsley

Salt & Black Pepper to Season

 Method

1.      Preheat the oven to 180oC/350oF Gas Mark 4. 

2.      Line a large oven proof dish with butter.

3.      In a frying pan heat the butter and once melted, add the onion.  Fry until it is soft and then add to a large mixing bowl.

4.      Finely chop the cabbage and add to the bowl.  Toss the cabbage so that the onion and cabbage are well mixed.

5.      Cook the pasta (depending on the type of pasta) for approx 7mins

6.      Finely chop the parsley and add to the mixing bowl.  Once the pasta is cooked, drain thoroughly and also add to the mixing bowl.  Again, stirring well to ensure everything is evenly covered and then add to the oven-proof dish

7.      Beat together the cheese and the cream and add the hot stock.  Season with the salt & pepper and stir quickly.

8.      Pour over the pasta so that it covers the half way point on the dish.  If needed – add more stock.

9.      Cover the dish with foil and cook for 35-40 mins until the cabbage is tender and the stock is boiling.  Remove the foil for the last 5 mins of cooking to bronze the top.