Recipe: Creamy Lemon & Savoy Cabbage Pasta with Garlic Crumb


  • 1/2 small head Savoy Cabbage, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 medium onion, chopped
  • Zest of half a lemon
  • 140g Creme Fraiche
  • 125ml white wine
  • 3 tbsp olive oil
  • 200g short pasta, penne or farfalle
  • 2 large handfuls of chunky breadcrumbs


  1. Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
  2. Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
  3. Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.

Recipe adapted from BBC Good Food: