Wednesday, October 24, 2012

Purple Garlicky Cabbage noodles

Super fast, and decidedly tasty. I will admit I wasn't as wild about the left overs as the original. I served it Vegan but offered Parmesan reggiano to everyone to add if they preferred  the reviews i got were swimming both ways. The only change I would add is maybe a few more pine nuts!

1/8-1/4 cup Olive Oil
1 medium onion, preferably red, thinly sliced
6 large garlic cloves minced
1/2-3/4 head of cabbage thinly sliced
1/2-1 lb noodles
salt and pepper to taste
1/4-1/2 cup toasted pine nuts

Heat oil in a large skillet with a lid, add onions and cover, cook about 10 minutes, then add the garlic and cook uncovered about 3 minutes more. Add the cabbage and stir to coat, cook covered about 20 minutes stirring occasionally.

Meanwhile cook the noodles (I opted to cook them in a diluted vegetable base). Drain the pasta and reserve about 1 cup cooking liquid (even if you just use water, make sure it's the starchy cooking water). Return pasta to the pot or serving bowl, and toss with cabbage, add the reserved cooking liquid.

To toast the pine nuts, add to a dry pan and cook over medium low heat until you begin to smell them, then pull them off.

Garnish pasta with nuts ans season with salt and pepper. Yummers.

No comments:

Post a Comment