Article #4854

An intriguing, punchy fusion of Taiwanese and Italian noodle dishes

Last year, the comedian Nish Kumar accused me of being in the pocket of “big cabbage”, because I was waxing lyrical about it. But look here, Nish, everyone is cabbage obsessed. It’s not just the Guardian; the internet is awash with “best cabbage” recipes and there’s a lot to love: it’s cheap, generous and genuinely delicious cooked and wilted down with onions (or shallots), as in this spaghetti. The inspiration behind the dish was a jar of Taiwanese Bullshead shallot sauce, a sweet, smoky and savoury sauce that I love to dollop into and on to all things eggs, noodles, vegetables and rice, but that I ran out of recently, prompting me to make a simple, store-cupboard alternative.