Creamy Savoy Cabbage And Bacon Pasta Casserole

• 3 tbsp sunflower oil
• 2 None medium onions, diced
• 1 None Savoy cabbage, trimmed and sliced
• 500 ml vegetable stock
• 1 tsp cumin seeds
• 200 g fresh spaghetti or tagliatelle
• 35 g butter
• 35 g plain flour
• 300 ml milk
• 200 g whipping cream
• 80 g Dijon mustard
• 1 tsp lemon juice
• 1 tsp sugar
• 6-8 None bacon rashers

1. Preheat the oven to 400u0b0F. Cook the pasta in boiling, salted water for 3-4 mins then drain.
2. For the cabbage, heat the oil in a saucepan, add 1/2 the onions and saute for 2-3 mins. Add the cabbage and stir to combine. Add 1/2 cup stock and the cumin seeds. Season then cover and simmer for 10-12 mins.
3. For the sauce, heat the butter, add the remaining onions and saute for 2-3 mins. Stir in the flour then gradually mix in the remaining stock, milk and cream. Bring to a boil then simmer, stirring, for 4-5 mins until thickened. Mix the mustard, lemon juice and sugar into the sauce and season.
4. Transfer the pasta to a baking dish and mix in the cabbage and the sauce. Top with the bacon and bake for 30-40 mins until golden and bubbling. Serve.

sunflower oil, onions, savoy cabbage, cumin seeds, fresh spaghetti, butter, flour, milk, whipping cream, mustard, lemon juice, sugar, bacon rashers

Taken from recipes-plus.com/api/v2.0/recipes/16154 (may not work)