1 tbsp oil
200g pac Cooks’ Ingredients Sliced Red Onion
¼ small red cabbage, shredded (about 200g)
1 tbsp tomato purée
50g dried macaroni
1 tbsp chopped fresh thyme
1 litre vegetable stock
100g Savoy cabbage, shredded
50g Cavolo Nero, shredded
1. Heat the oil in a large pan and fry the onion for 4-5 minutes. Add the red cabbage, tomato puré, macaroni, thyme and stock. Bring to the boil, cover and simmer for 10 minutes.
2. Add the savoy and Cavolo Nero and simmer, covered for 5 minutes. Ladle into 4 bowls and serve immediately.
Replace a little of the stock with red wine for an extra-rich flavour.
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