Cabbage and Carbs always go well together, right? And this dish of cabbage with pasta is divine. It is a great cold weather dish, and perfectly good for any time of the year as a Sunday Supper. It is a rustic dish, but don’t let that dissuade you.
Sometimes I cook this dish and the family aren’t home yet, and I pick at it in the kitchen until there is a definite hole in the side. It is so delicious with the nutty, slightly stretchy Emmental cheese. So easy to make just 3 ingredients – I cook the pasta and use the pasta water to blanch the cabbage. A few minutes assembly and into the oven it goes for about 20 mins – faster if you have a good fan forced oven. Take it bubbling to the table – your family will be begging for it again and again.
Truly, this dish almost needs a wood fire and a large glass of red. Eat on its own, with salads, or as an accompaniment to other dishes. Left overs are good fried up for breakfast! You could almost say that this comfort dish is NOT a Sydney dish. It is built for Melbourne and Adelaide, and all year round in Tassie. 🙂
Similar dishes include Cheesy Bake of Carrots and Parsnips, Baked Ziti with Feta, Baked Pasta with Tomatoes and Mozzarella, Potatoes and Cheddar Gratin, Baked Eggplant Steaks, and Gratin of Potatoes and Zucchini.
Also browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
Pasta Bake with Cabbage and Cheese
short pasta e.g. penne, cooked and drained well
savoy cabbage, shredded, blanched and drained
Emmental or Swiss cheese, sliced thinly
Preheat the oven to 220C – 230C.
In a buttered gratin dish, place alternating layers of pasta, cabbage and cheese and season between layers. Dot with butter and sprinkle with breadcrumbs. Bake in a hot oven until bubbling.
Serve and enjoy.