Red Cabbage

There's one in "Olives and Oranges" cookbook by Sara Jenkins which I've adapted. It's a pasta sauce (yup, for spaghetti or bucatini), with parmesan, olive oil, bit of butter, bacon, walnuts and rosemary. Basically toast the nuts and rosemary for a minute, then cook the bacon. Then add the cabbage, cook it down for 10 mins. When the pasta's ready add cream, add the walnuts, rosemary and bacon back in. Add a bit of water. When cooked completely, finish by adding parmesan and cream if you want, then tosh the pasta in.. I skipped the heavy cream to finish and cut back on the bacon, parmesan and fats, and it was still seriously amazing.