- cabbage kale - 450 grams (2 bunches)
- olive oil - 3 items. spoons
- medium bulb - 1 piece
- garlic - 8 teeth (large)
- pasta Linguini or spaghetti - 220 Grams
- fresh lemon juice - 2 teaspoons
- lemon, peel - 1 piece
- Parmesan cheese - To taste
1. Rinse cabbage, squeeze out the water, remove the stems and cut the leaves into 1 cm pieces. Finely chop the onion to make about 1 1/2 cups. Grind the garlic. 2. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add finely chopped onions and fry until soft, until it becomes translucent, stirring occasionally, for about 6 minutes. Add chopped garlic and sprinkle with salt. Cook until the onion turns golden brown, stirring, about 5 minutes. 3. Add cabbage to the feces and the remaining 1 tablespoon of olive oil. Stir and cook for about 3 minutes. 4. Add the lemon zest and cover the pan with a lid. Reduce the heat to low. Cook until cabbage is very soft, stirring occasionally and adding water if necessary (if the cabbage is too dry), about 20 minutes. 5. Meanwhile, boil the pasta in a medium saucepan with boiling salted water until cooked. Drain the water by reserving 1/4 cup of liquid. Add the pasta in the saucepan with the cabbage. 6. Add lemon juice and 2 tablespoons of reserved pasta, mix. Add more liquid if necessary. 7. Sprinkle the dish with finely grated Parmesan cheese and serve immediately.
Servings: 2