This doesn't look like much but it was absolutely delicious and has definitely entered my comfort food repertoire. Use whatever pasta you like and add more shallots and garlic (or less) according to your taste preferences.
Despite the simplicity of the ingredients, I inhaled a huge bowl of this and would have gone back for more had there been any. L. did his own thing so the following recipe is, contrary to my usual recipe format of 4 portions, definitely a recipe for a very hungry/greedy one person.
1 portion favorite dried pasta
3 cups cabbage, chopped into bite-sized pieces
2 shallots, peeled, halved and sliced into half moons
1 clove garlic, finely chopped
2 tsps olive oil
Salt to taste
Set a pot of salted water on to boil for the pasta while you prep the vegetables.
Cook the pasta according to the directions on the package.
While the pasta is cooking, prepare the vegetables. Heat the oil in a deep skillet over medium.
Add the shallots, garlic and cabbage to the pan and press the vegetables all the way to the sides of the pan, trying to get as thin a layer of vegetables as you can and the most contact with the bottom of the pan possible. Salt well.
Cook for 2 minutes before stirring up the vegetables and flattening them out again. What you are aiming for are vegetables that are cooked through, the shallots will turn to a sort of shallot jam, the cabbage will soften and slightly char in places, and the garlic will add flavor to the whole. Repeat this process 5 times, for a total of ten minutes of cooking time.
By this time the pasta should be cooked. Drain it well and stir it into the cabbage mixture.
That is all and yet pure deliciousness.
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