This was a hard challenge for me. I love cabbage and eat it quite often, but it seems like by ways of cooking it are very simple-saute it in a stir fry, or just brown it in a skillet with a little olive oil. Or make it into a salad. I was going to post the salad I make, which is very low in calories and very healthy. I thought it was too simple. Shredded cabbage, almonds, dried cranberries, olive oil, rice wine vinegar, sesame oil, salt and pepper. You can also add some cooked chicken if you would like some protein.
But that is not the recipe I chose to feature. As I was thinking about what to create, I saw a recipe in Food & Wine for a Italian pasta with cabbage and potatoes. The cabbage and potatoes were steamed, and become a quite soft texture. I decided to cook cabbage the way I normally do, add some potatoes, leeks, and spices, and mix that with whole wheat pasta. The results were prettey healthy and delicous.
Pasta with Cabbage and Potatoes
Serves 4
17 oz whole wheat pasta
1/2 green cabbage, thinly sliced
3/4 lb potato, peeled and cut into 1/2″ dice (mine were small potatoes, and I didn’t peel them)
1/2 leek, cut in half and thinly sliced
1/2 onion, peeled, cut in half and thinly sliced
2 tablespoons extra-virgin oilve oil
2 garlic cloves, chopped
1 teaspoon fresh rosemary, chopped
Salt and freshly ground pepper
1 cup grated Paremsano Reggiano cheese
1. In a large skillet, heat oil over medium high heat. Add leeks, onions, and garlic. Cook until onions/leeks begin to soften.
2. Add the potatoes. Cook at med high heat until potatoes begin to soften. Add the cabbage, rosemary, salt and pepper. Cook until all vegetables are tender and beginning to brown. Adjust temperature as needed.
3. While vegetables are cooking, cook pasta in large pot of boiling water until al dente.
4. When pasta is al dente, drain pasta, reserving 1 cup of water.
5. Add the pasta to the onion mixture, along with 1 cup pasta water. Stir well.
6. Remove from heat, and add cheese. Stir until combined well.
7. Place on plates and serve.