Ingredients

The following ingredients have 4 Servings
  • 7.76 ounces Polish lazanki pasta (uncooked)
  • 1.3 pounds green spring cabbage or pointed cabbage
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • Sea salt and pepper to taste and chives and/or dill for garnish

Instruction

  • Cut the cabbage in half lengthwise and remove the tough middle bit. Roughly chop the cabbage, removing the tough bits of the leaves. 
  • In a large shallow pan heat up the oil, add the cabbage and cook over a medium heat for about 4 minutes, taking care not to allow the cabbage to brown. Season (be generous with the pepper), cover and simmer for about 10-15 minutes (or until the cabbage is tender but still a little crunchy) stirring occasionally.
  • 10 minutes into the cooking boil the pasta in salted water, according to packet instructions (5-7 minutes). Strain the pasta and immediately stir into the cabbage. Add the butter, adjust seasoning and serve immediately.