Red cabbage brings such a beautiful aesthetic with the bright purple/red colour, and this colour is what makes it so special. Brightly coloured veg such as tomatoes, capsicum and cabbage are rich in antioxidants, particularly anthocyanins, which are linked with lowering blood pressure and reducing risk of cardiovascular disease.
Heat a few splashes of olive oil in a large frying pan. Add the sliced onions and pancetta (if using), cover and cook over moderately low heat for around 10min, stirring occasionally.
Add the minced garlic and cook, stirring for around 2min.
Add the cabbage, cover and cook, stirring occasionally until the cabbage is tender, about 20min.
Meanwhile, cook pasta in a deep pot of boiling water until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta. Return pasta to the pot.
Combine the cabbage with the pasta and reserved pasta cooking water, tossing until covered. Season with salt & pepper before transferring to bowls and top with crumbled feta.
