More Cabbage
We have quite a lot of cabbage from our farm share so I'm trying a number of different recipes with cabbage.
This is a recipe that I converted from a British website. The author comments: "This is a lovely, robust winter dish, perfect for when you come in chilled from outside and need something a bit stodgy and warming."
Pasta with Savoy Cabbage, Dolcelatte and Roasted Walnuts
I researched and found that Dolcelatte was similar to blue cheese, so that is what I used.
1 tablespoon butter
1 tablespoon olive oil
1 small Savoy cabbage, finely shredded (I used about 4 cups)
1 clove of garlic, crushed or finely chopped
salt and freshly ground black pepper
juice of half a lemon
2 teaspoons fennel seeds
5 oz rotini (or any available pasta--I used penne)
2 oz roasted walnut pieces
4 oz Dolcelatte cheese, roughly cubed (I substituted blue cheese and would suggest using about 2 ounces, you can always add more if you want to)
2-3 tablespoons cream
fresh Parmesan, grated
Heat the butter and oil in a large pan, add the cabbage and garlic, a little salt, the lemon juice and the fennel seeds, stir and cover. Cook over a gentle heat, stirring occasionally until the cabbage is tender but still has some bite. This will take anything from 15–25 minutes. You shouldn't need to add extra water, but if it seems to be sticking, just add a tiny amount of water.
Cook the pasta in a large pot of salted water, timing it to be ready with the cabbage. When both are cooked, drain the pasta and put it in the pan with the cabbage. Keep the heat on low. Add the walnuts, blue cheese, cream and a little grated Parmesan. Season with plenty of black pepper and extra salt if you think it needs it.
This is a recipe that I converted from a British website. The author comments: "This is a lovely, robust winter dish, perfect for when you come in chilled from outside and need something a bit stodgy and warming."
Pasta with Savoy Cabbage, Dolcelatte and Roasted Walnuts
I researched and found that Dolcelatte was similar to blue cheese, so that is what I used.
1 tablespoon butter
1 tablespoon olive oil
1 small Savoy cabbage, finely shredded (I used about 4 cups)
1 clove of garlic, crushed or finely chopped
salt and freshly ground black pepper
juice of half a lemon
2 teaspoons fennel seeds
5 oz rotini (or any available pasta--I used penne)
2 oz roasted walnut pieces
4 oz Dolcelatte cheese, roughly cubed (I substituted blue cheese and would suggest using about 2 ounces, you can always add more if you want to)
2-3 tablespoons cream
fresh Parmesan, grated
Heat the butter and oil in a large pan, add the cabbage and garlic, a little salt, the lemon juice and the fennel seeds, stir and cover. Cook over a gentle heat, stirring occasionally until the cabbage is tender but still has some bite. This will take anything from 15–25 minutes. You shouldn't need to add extra water, but if it seems to be sticking, just add a tiny amount of water.
Cook the pasta in a large pot of salted water, timing it to be ready with the cabbage. When both are cooked, drain the pasta and put it in the pan with the cabbage. Keep the heat on low. Add the walnuts, blue cheese, cream and a little grated Parmesan. Season with plenty of black pepper and extra salt if you think it needs it.
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