Cabbage and sausage spaghetti

Why not? Sounds like a strange combination really, but everything is plagiarized, meaning I once saw Jamie Oliver cooking spaghetti with savoy cabbage. The idea stuck and in recognition of Oktoberfest, where I ate a plate of pork, sausage and sauerkraut, I pinched his idea, adding sausage to make it more German - like.

Recipe : Sausage and cabbage spaghetti

1 tbsp oil

1 bell pepper, seeded and sliced finely

1/2 onion, peeled and sliced finely

2 large, meaty sausages, cut into chunks

1/2 cup finely shredded cabbage

1 tbsp pesto

a splash of dry Vermouth or white wine

1 tsp butter

salt and pepper

spaghetti for 2

grated cheese

Heat the oil in a pan over medium heat and saute the bell pepper and onion until soft and golden brown. Add the sausage and cook, stirring well until well browned and cooked through.

Add the Vermouth or wine, pesto and cabbage and season with a little salt and pepper.

Cook gently until the alcohol has mellowed and thickened into a sauce and the cabbage is soft but with a little bite still.

Cook the spaghetti in a large pan of boiling water until al dente, drain, allowing some of the water to cling and add to the sausage and cabbage sauce. Add the butter, stir well over medium heat until piping hot and the sauce is glossy and thick and serve with lots of grated cheese sprinkled over the top.