Noodles with cabbage and bell pepper

Components

• Half a clove of cabbage
• 150 grams of linguine pasta (or any other type of long, sturdy noodles)
• One garlic clove
• 1 bell pepper
• Three tablespoons of olive oil
• parmesan cheese flakes to taste
• season with salt as desired

Ready state

1. Bring a large pot of water to a boil over high heat. In the meantime, prepare the other ingredients.

1. Rinse and dry the cabbage leaves. Cut a “V” shape near the base of each leaf’s stalk and remove the stalks. Layer the leaves, roll them up tightly, and slice into pieces approximately 2 cm wide.
2. Clean and dry the sweet pepper. Cut it lengthwise down the middle. Use a spoon to remove and discard the seeds. Then, thinly slice each half. Tip: To prevent irritation from spicy fingers touching your eyes, rub oil or olive oil on your hands after cutting the peppers—capsaicin, the compound that causes the burning sensation, dissolves in oil. Afterward, wash your hands with soap to remove the oil.

1. Once the water is boiling, add one tablespoon of salt, then add the noodles and stir. After cooking for 5 minutes, include the sliced cabbage and continue cooking until the noodles are al dente and the cabbage is cooked together with the noodles.
2. Measure 1 cup of boiling water, drain it, then move the noodles and cooked cabbage onto a plate.
3. In a small skillet, heat the oil and chopped garlic over medium heat. Cook for approximately 2 minutes until the garlic turns golden brown. Remove from heat and stir in the sliced pepper.
4. Toss the noodles with the warmed olive oil, season with salt, and stir thoroughly – add a bit of the cooking water to make the sauce more fluid. Serve immediately with parmesan chips.

Explore this and additional preparations featuring cabbage.