Season: Winter
Ingredients – serves 4
400 g cabbage
360 g Kamut Gobbi pasta
1 leek
2 cloves garlic
2 teaspoons of Indian Masala Tea Virya®
1 teaspoon asafoetida purified with ghee
1 teaspoon ginger powder
rock salt to taste
extra virgin olive oil to taste
Method
Finely chop the leek and garlic in a pan and leave to simmer in a little water. Add the finely cut cabbage and simmer with the asafoetida, Indian Tea Masala®, ginger, salt and a little ‘extra virgin olive oil.
Cook the pasta seperately, drain, season with cabbage and “mix” for a few minutes. Serve hot.
