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Cabbage Pasta

This dish can be an inexpensive meal in itself or as a side dish for meat, sausage dishes or vegetarian meals.

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½ Cabbage
½ tsp Crushed Garlic
3 tsp salt
1 tsp pepper
1 tbsp sugar
50 mls cooking oil (Olive or Canola work well)
2 pkts 300g Wide Lasagne pasta

Shred cabbage very finely and remove water content by pressing within paper towels. Bring to boil in large pot 4 litres of water for the pasta (add about 2 tbsp of oil to reduce pasta sticking).
In a medium to large frypan, add 6 tbsp of cooking oil and heat (I usually place a small piece of the shredded cabbage in the oil and wait for it to start turning brown to know I have the correct heat), carefully place the shredded cabbage into the frypan and stir with a wooden or plastic spoon until uniformly combined with oil (watch out for spitting!), add garlic, salt, pepper and sugar and stir together well.
Fry cabbage until it begins to brown (you may need to add more oil to prevent the cabbage drying out), by now your pasta water is boiling and you can add both of the lasagne pasta pkts, stir immediately to prevent stick together and cook till al dente or just starting to soften. Cabbage should have a sweet and sour flavour with a peppery aftertaste.
Drain pasta and put back into the pot, when cabbage is translucent brown, add to pasta and stir in.

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