This recipe comes from The Campfire Cookbook. It's written with outdoor cooking in mind for campers with access to camping stove or burner, but could also be cooked on a backyard grill or kitchen stove. (Chip Walton | The Splendid Table)
400g (14oz) fusilli
100g (3 1/2 oz) lard
150g (5 1/2oz) streaky bacon
2 onions, diced
1 head white cabbage (around 500g/1lb 2oz), stalk removed and cut into 2cm (3/4in) cubes
1 tsp sugar
1/2 tsp caraway
1 tsp paprika
salt and freshly ground black pepper
1 Bring 2 litres (3 1/2 pints) salted water to the boil in a pan for the pasta. Cook the pasta in the boiling water according to the packet instructions until al dente.
2 While the pasta water is cooking, melt the lard in a large pan. Fry the bacon and onions over a moderate heat until golden brown. Add the cabbage and cook for about 12 minutes. Sprinkle over the sugar, stir, and allow to caramelize slightly.
3 Season the vegetables with caraway and paprika then add salt and pepper to taste. Tip the pasta into a sieve, leave to drain briefly, then mix with the cabbage in the pan. Divide between 4 plates and serve.
One-pot version: If you have only one burner, the cabbage can be prepared in the same pan used for cooking the pasta. Just add the pasta again at the end, stir everything well, and enjoy.
Reprinted from The Campfire Cookbook. Copyright © 2018 Dorling Kindersley Verlad GhbH.
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