Savoy cabbage "pasta" bake
For a change, I thought I would make our regular pasta bake, using salami and mozzarella, but use savoy cabbage instead of actual pasta. To balance the saltiness of the salami I added a good few tablespoons of blackcurrant jam. It might seem unusual, but it worked really well and shall be made again.
- Two thirds of a small savoy cabbage, tender leaves, finely chopped.
- A chicken stock cube
- 6 scant teaspoons of blackcurrant jam
- 2 125g balls of mozzarella cheese
- 150g salami, sliced fairly thinly and then chopped
- A handful of Panko breadcrumbs
- Fresh parsley, chopped
- Olive oil
- Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
- Blanch the chopped cabbage for 4 minutes in boiling water to which the stock cube has been added.
- While the cabbage is cooking, drain the mozarella, tear it into small pieces and allow it to drain over a sieve to remove excess water.
- Drain the cabbage
- Oli the baking tray / dish with olive oil
- Spread the chopped cabbage into the dish and sprinkle with chopped parsley and black pepper.
- Layer the mozzarella and salami, leaving a layer of salami on the top. We like crispy salami!
- Top with Panko breadcrumbs and a quick spray of olive oil.
- Bake for about 40 minutes, checking after 25.
Serve with air fried roast potatoes
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