Sausage and Cabbage Pasta; Konmari
This is another recipe who’s origins are lost in the mists of time. I made it with traditional ‘white’ cabbage when we lived in the US but now I use green or Savoy cabbage – because that is what I can get. One of the things I noticed with the photo…. my home-grown tomatoes from the freezer don’t have the bright red, thick sauce like purchased canned tomatoes do. So … Continue reading →