Cabbage pasta

Posted: November 5, 2013 in pasta, Vegetarian
Tags: , , , , , , ,

Our trash today stunk to high heaven – and I couldn’t have been more proud. Jimmy and I have been trying to grocery-shop healthily by shopping around the edges of the grocery store: produce, fresh meat, eggs, and dairy aisles. We like to buy canned food, too, such as diced tomatoes (which I’ve noticed taste much better in recipes than fresh ones) and our pre-packaged black beans, but for the most part, our groceries consist of mostly organic material. The result: healthy food and stinky garbage cans.

Today, I was trying to figure out what to do with the head of cabbage we had bought at the farmer’s market this weekend. It hadn’t been on my grocery list, but a whole row of happy, round green cabbages sat on a table and we were drawn to them. “We can put cabbage in everything,” Jimmy said. Maybe it was the excitement of waking up early enough for the farmer’s market, or the cozy feeling that we got from buying our first Christmas wreath of the season, but at that moment, we felt like the cabbage was full of promise. This afternoon, however, I couldn’t find anything beyond coleslaw to make use of it, until I found this recipe from Prevention RD. I think the original recipe was meant to be sweet, but I played around with it and went down the savory route instead. Very happy with how it turned out. This is best served warm.

cabbage

1/2 pound of spiral pasta, cooked according to package instructions
half head of cabbage, sliced thinly
2 tbsp oil
1 medium onion, chopped
3 cloves of garlic, minced
1/2 cup toasted pecans
1/4 cup breadcrumbs
salt and pepper to taste
grated parmesan cheese

In a large skillet over medium heat, heat the oil, then add the onion, garlic and cabbage. Toss them around, then cover for 15 minutes, until the cabbage has wilted. Mix with pasta, breadcrumbs and pecans. Add salt and pepper to taste. Top with parmesan cheese

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