This recipe dates back 30 years as a pasta dish I first had when visiting a college friend at his parent’s home one summer. I loved it then and have loved it ever since.
I have altered it slightly to avoid the pasta element but it tastes just as delicious as the original.
Heat a knob of bacon fat, lard or butter in a pan and fry the chopped bacon, grated carrot, garlic and tomato puree until the flavours have mingled to create the “Casta” sauce. Add the ribbons of cabbage and cook until tender. Finally, sprinkle with grated cheddar and freshly ground black pepper.