Tagliatelle with cabbage and cumin


This is a quick pasta dish with gorgeous local flavors and many textures. You will need :

100g bacon, finely chopped
100g local sausage meat (tal Malti)
1 teaspoon butter
1 onion, sliced, today i have used 6 spring onions instead
1 garlic cloves, grated
8 cups cabbage, shredded
500 g tagliatelle
1 spoon cumin seeds
Salt and pepper to taste
1/2 pot long life light low fat cream plus same measurement of water

Cook tagliatelle according to package directions, and while it is cooking, prepare the rest of ingredients.

Melt butter in large saucepan over medium heat.

Add the onion, bacon, sausage meat, garlic and half the cabbage. Saute stirring occasionally until softened and just beginning to turn golden.

Stir in cumin seeds, then cover, reduce heat to low, and let simmer for 5 to 10 minutes. Add the low fat cream and water. Cook for another two minutes.
Drain the noodles in a collander.
Add the cooked noodles to the other ingredients, season with salt and pepper, and stir well until noodles are heated though. Add the rest of the uncooked cabbage and mix gently.

Adjust seasoning if necessary and serve hot.


And today a public holiday, the feast of the Immaculate Conception in Bormla. The church in the middle of the square is even more beautiful today, adorned and ready for the procession.


4 responses to “Tagliatelle with cabbage and cumin”

    1. Thank you, i do love the different textures 🙂

    1. Simply ingredients that are wonderful when combined together 🙂

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