Recipe by Vicki Ravlich-Horan, Images by Ashlee DeCaires
This is a dish I pull out all the time. I know! Cabbage and pasta, what is she thinking? But trust me, it is delicious and it will become your go-to on a midweek winter’s night when there is little else in the fridge but some cabbage.
I use pork and fennel sausage grind from L’Authenique (available at Vetro, The Herbal Dispensary and La Cave). I usually have some in the freezer ready and waiting for this dish and it saves having to squish the meat out of the sausage casings. You can use a good quality pork sausage and, if pressed, bacon would also work.
300g fettuccini
neutral oil
1 onion, peeled and sliced
1 tbsp fennel seeds
300g pork and fennel sausages, casings removed
¼ cabbage, shredded to similar thickness as the fettuccini
1 cup crème fraîche (I love Tatua’s)
Parmesan
Place a large pot of water on to boil. Once boiling, add some salt and your fettuccini.
While this cooks, heat a little oil in a large fry pan. Add the onions, fennel seeds and sausage meat. Cook until the onions are translucent and the sausage meat begins to brown.
Add the cabbage and continue to cook for 2–3 minutes or until it wilts.
Drain the cooked pasta, reserving around 1/4 cup of the cooking water. Add this along with the crème fraîche to the sausage and cabbage and stir. When heated through serve with lashings of freshly grated Parmesan.
