Need an easy, hearty comfort dinner? This will hit the spot.
The original recipe is a little fancier – using baby red potatoes. Those are crazy expensive so we only had dirty old potatoes from the ground I peeled and cut up.
I used roughly:
Two cups pasta
One large potato, sliced up into thin, kind of rectangular pieces
About a quarter of a large cabbage
1 clove garlic, chopped finely
A splash of EVOO
A chunk of butter – maybe 25 grams’ worth
1/2 cup grated cheese
salt and pepper
Cook the pasta, and when half done, add the potatoes, until cooked through.
Meanwhile, get the garlic going in the olive oil in a pan. Add cabbage and season. Cook until done to your liking (we like it fairly soggy). Add the potatoes and pasta to the pan, mix through butter and cheese, and add more salt/pepper as needed. (The recipe also suggested adding half the starchy cooking water, which we skipped, but probably made up for with the butter.) Commence chowdown.
Frugal factor: high. Cholesterol level: let’s not go there.