Irish-Style Whole-Wheat Cabbage and Kashar Pasta Bake | Colcannon-Inspired

Saute the garlic, onion, and carrot in oil for 5 minutes. Add the ground beef and cook until it changes color. Stir in the salt, black pepper, and tomato paste and cook for 2 minutes.

Add the chopped cabbage, beef stock, thyme, and bay leaf. Cook uncovered over low heat for 25 minutes, until the cabbage is tender and the sauce thickens.

Meanwhile, boil the whole-wheat pasta in salted water for 2 minutes less than the package directions, then drain.

Mix the cooked pasta with the sauce and transfer it to a baking dish. Sprinkle with grated kashar cheese and bake in an oven preheated to 190°C / 375°F for 15 minutes, until the cheese melts and lightly browns.