H
Harvey Balboner
Guest
Cabbage can be cut into almost any pasta shape.
I do noodles for stroganoff, chinese noodles, lasagne, spagetti
and even vermacelli (if my knife is really sharp)
METHOD
Cut cabbage into desired pasta shape.
Put a pot of water on to boil.
Add a generous glop of heavy cream to water (about 2-3 T but you won't be eating it
so just glop)
Return the water to a boil.
Add cabbage and cook until tender.
Drain and rinse.
The fat in the cream traps the taste and smell of cabbage
so what you are left with is a bland base for your sauces.
I do noodles for stroganoff, chinese noodles, lasagne, spagetti
and even vermacelli (if my knife is really sharp)
METHOD
Cut cabbage into desired pasta shape.
Put a pot of water on to boil.
Add a generous glop of heavy cream to water (about 2-3 T but you won't be eating it
so just glop)
Return the water to a boil.
Add cabbage and cook until tender.
Drain and rinse.
The fat in the cream traps the taste and smell of cabbage
so what you are left with is a bland base for your sauces.
