Another delicious Lesley Elizabeth recipe!


CABBAGE PASTA TOSS Garlic & Rosemary Oil

Serves 6


2 medium tomatoes, diced

2 tablespoons red wine vinegar

½ cup fresh parsley, minced

8 ounces uncooked pasta

3 cups shredded cabbage

¼ cup Italian style bread crumbs

½ cup slivered almonds

1 tablespoon Oh So Garlic Seasoning

¼ cup Garlic & Rosemary Oil

¼ cup butter


  1. In a bowl, combine the tomatoes, vinegar, parsley, and Garlic & Rosemary Oil; set aside.
  2. Cook pasta according to directions, adding the cabbage during the last 2 minutes.
  3. Meanwhile, in a skillet sauté almonds, Oh So Garlic and breadcrumbs until golden brown, about 6 minutes.
  4. Drain pasta and cabbage, place in a large bowl.  Add tomato and crumb mixture; toss and serve immediately.