When I first heard about his combination I wasn't sure how it would go, but cabbage and spaghetti turned out to be a refreshing combination. This recipe is cheap, easy, and yummy. The cream sauce is reminiscent of Fettucinne Alfredo but of course healthier than the classic white sauce. Today's recipe is a remake of one of my older recipes, Whole Wheat Spaghetti with Cabbage and Walnuts. Cabbage is seasonal during fall and winter and this recipe is a great alternative to the traditional cabbage soup recipes you'll see floating around at this time of year.
Prepare the Cabbage:
My family is good about eating their veggies so I go light on the spaghetti and heavy on the veg. You could switch it up if you know your folks will be looking for more pasta. Make a whole package of spaghetti and then just use a half a head of cabbage.
- Slice 1 small head of cabbage into thin ribbons
Prepare pasta:
- Cook (1/2 - 1) box spaghetti according to the package
Make the veggie saute:
- Warm 1 Tb. olive oil in a large skillet
- Season with a little salt and pepper
- Saute until the cabbage begins to soften
- Add 1 Tb. apple cider or white balsamic vinegar and 1/2 cup of water to help steam the cabbage
- optional to add 1/2 - 1 tsp of fennel seeds
- Saute until the cabbage is tender
When the spaghetti and cabbage are cooked, combine them and keep them warm while you prepare the sauce.
Prepare the cream sauce:
- In a large skillet melt 1 Tb. butter
- When the butter is melted, add 1 Tb. flour and stir the flour into the melted butter
- Add 1 cup of milk and 1/4 tsp. sea salt
- After several moments the sauce will thicken and you can grate 1/2 cup Asiago (or other hard cheese like parmesan) into the sauce
To serve:
- Combine pasta, cabbage and sauce
- Top with grated cheese, chopped walnuts, and/or a drizzle of fresh squeezed lemon juice
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