Cabbage, sultana and nut pasta bake

Jan 23, 2019 | 10 comments

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Cabbage, sultana and nut pasta bake

This recipe is inspired by one I found in a recipe book first published in 1994 – The Vegetarian Pasta Book.  I’ve been making, and adapting, lots of recipes from it. Amazingly, it’s still in print, and, as a bonus, extremely cheap too!

Cabbage, sultana and nut pasta bake

This has a total of 12 portions of fruit and veg, so that’s 3 portions each in one go! Plus almost a third of your daily dietary fibre needs (30g each per day), and coming up to half your protein requirements (56g for an average sedentary man)

What is the cabbage, sultana and nut pasta bake like?

This pasta bake is delicious! Very filling, packed full of vegetables and likely to be enjoyed by the kids as well. Great cold too the next day in lunchboxes.

This amount makes 4 generous portions, so if you need less, or there are fewer of you, portion it up and stack it in the fridge or freezer.

Variations

Use white cabbage, green savoy, a dark red one, or a mixture. Red cabbage counts as a purple portion, packed full of anthocyanins and the hardest colour one to get in our daily fruit and veg. Add a handful of mushrooms or a big pinch of dried porcini. Include a mugful of cooked green or brown lentils for even more protein.

Add some shreds of chicken, beef, pork, crispy bacon, pepperoni, prawns, tofu, paneer or quorn.

Change the nuts to whatever you have in.

Change the flavour by adding 2 tblsps of curry paste or use a curry powder. Make it Thai by adding a red, green or yellow Thai paste. Turn it Chinese by using fish sauce and miso, and maybe some water chestnuts.

Add some tomato puree, and / or some chopped sundried tomatoes.

Add a sauce. A spicy tomato one. Would be good with a creamy mushroom sauce, a tin of mushroom soup would work well, or cream of chicken. Or make up a parsley or cheese sauce.

Or roast some veg – say, onion and butternut squash with some garlic, season it and whizz to a smooth sauce.
Cook and whizz some green peas, and maybe some mint. A big blob of value soft cheese stirred through would be good too.

Slimming World

A total of 72.5 Syns, 18 Syns per serving.
11 Syns for the butter, 12 Syns for the oil, 10.5 Syns for the sultanas, 15 Syns for the cashews, 24 Syns for the cheese.
Use the cheese as a Healthy Extra A to reduce the Syns to 12 Syns per serving
In addition, use Frylight instead of the butter and oil to reduce the Syns to 6 per serving

 

Faggots & Gravy
cabbage, sultana and nut pasta bake in a ceramic dish

Cabbage, sultana and nut pasta bake

5 from 2 votes
Cook Time: 20 mins
Total Time: 15 mins
Course:
Dinner
,
Lunch
,
Main Course
Cuisine:
Italian
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
freeze by Hare Krishna from the Noun Project
Freezes Well
Servings: 4 servings
Cost per portion 49p
Calories: 700kcal
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Ingredients

  • 125 g macaroni dried, 65p/500g, 16p
  • 1 tin baked beans value brand, drained and rinsed, 23p
  • 2 tblsp butter £1.49/250g, 18p
  • 1 tblsp oil £1.09/litre, 2p
  • 1 onion chopped, 5p
  • 2 cloves garlic 5p
  • 450 g cabbage 65p/kg, 29p
  • 75 g sultanas £1/500g, 15p
  • 50 g cashews salted, 75p/125g, 30p
  • 120 g cheddar grated, £3.69/825g, 54p

Instructions

  • Cook the macaroni in salted water until tender.
  • Drain well and stir through one tblsp of oil to stop it clumping into one solid lump.
  • Put the butter and 1 tblsp of the oil in a pan and saute the onion until tender
  • Add the garlic, cabbage and sultanas
  • Cover and cook gently until the cabbage is cooked through.
  • If it’s starting to look dry, add a splash of water. Season with salt and pepper.
  • Mix the vegetables, macaroni, nuts and drained, rinsed beans together
  • Top with the grated cheese. Bake at 180c for about 20 minutes until golden

Nutrition

Nutrition Facts
Cabbage, sultana and nut pasta bake
Amount per Serving
Calories
700
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
61
mg
20
%
Sodium
 
1087
mg
47
%
Potassium
 
1165
mg
33
%
Carbohydrates
 
92
g
31
%
Fiber
 
16
g
67
%
Sugar
 
18
g
20
%
Protein
 
27
g
54
%
Vitamin A
 
596
IU
12
%
Vitamin C
 
48
mg
58
%
Calcium
 
397
mg
40
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

10 Comments

10 Comments

  1. Lesley

    Jo – no, the nuts go in with the macaroni and cabbage mix. I checked the recipe, and I hadn’t mentioned them, so I’ve added that in now. Thanks for the heads up 🙂
    I haven’t tried it, but they would probably work well mixed in with the cheese too!

  2. Jo

    I presume the salted cashews go on top with the cheese. Just checking in case they burn…

  3. Lesley

    We love it Kayleigh

  4. Kayleigh Watkins

    Ooh this sounds like a different but wonderful dish xx

  5. Lesley

    So glad you liked it, it’s become one of our favourites

  6. M. -USA

    Absolutely wonderful! Thank you so much for sharing this recipe, along with all your others.

    I made this for dinner and it was a huge hit. Even my incredibly picky husband gobbled it down!

  7. Lesley

    No, it doesn’t taste of cabbage does it, good for veggie phobes and children who won’t eat veg.
    Very brave of you to try it if you don’t like cabbage!

  8. George

    Personally I am
    Not a fan of cabbage, but gave this a go.
    Would never know there was cabbage in it!!

    Made a change from normal pasta bake.
    Tends to fall to bits, but not a problem.

    Would make again for sure.

  9. Lesley

    It is, it’s really good !

  10. olivia Kirby

    I’m going to make this next week, sounds delicious!

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