Cabbage And Pasta Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CABBAGE AND NOODLES



Cabbage and Noodles image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
Olive oil
2 cups thinly sliced yellow or white onions (1/4-inch thick)
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (1/4-inch thick)
1 1/2 cups low-sodium chicken stock
8 ounces large egg noodles
1/4 cup roughly chopped or torn flat-leaf parsley
1/4 cup sour cream

Steps:

  • Bring a large pot of salted water to a boil.
  • Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
  • In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

WHITE BEANS WITH CABBAGE, PASTA, AND PROSCIUTTO



White Beans with Cabbage, Pasta, and Prosciutto image

I used to think you needed chicken stock for richness, but water creates a potent cooking liquid when the ingredients have plenty of flavor.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Salt and pepper
1/2 large cabbage, preferably savoy, chopped (about 3 cups)
8 ounces small pasta like cavatelli or orecchiette
2 tablespoons olive oil
2 medium leeks, chopped and rinsed well (about 2 cups)
1 celery stalk, chopped
2 to 4 sprigs fresh thyme
2 ounces prosciutto, chopped (about 1/4 cup)
Three 15.5-ounce cans white beans, such as cannellini, drained
1/2 cup grated Parmesan or Pecorino-Romano cheese, plus more for serving

Steps:

  • Bring a large pot of water to a boil and salt it. Add the cabbage, bring back to a boil and cook until just tender, about 3 minutes; use a slotted spoon or small strainer to fish it out. Drain, and let sit. (You can shock it in a bowl of ice water to keep it on the crisp side but I prefer it soft.) When the water returns to a boil, add the pasta and cook until tender but firm; start checking after 7 minutes. Drain, reserving at least 1 cup of the cooking liquid.
  • Return the pot to medium heat (no need to rinse it) and add the oil. When it is hot, add the leeks, celery and a heavy pinch of salt and cook, stirring occasionally until soft, 3 to 5 minutes. Add the thyme and prosciutto and stir until fragrant, just a minute or 2.
  • Add the cabbage, beans and pasta. Add 1 cup of the reserved pasta or bean cooking liquid and cook, stirring once in a while, until the flavors blend and everything is hot, about 5 minutes more. If the mixture dries out, add a little liquid; it should be saucy but not soupy.
  • Sprinkle with the cheese and toss to combine. Taste and adjust the seasoning. Serve, passing more cheese at the table.

CABBAGE AND PASTA



Cabbage and Pasta image

A wonderfully tasty and easy cabbage side dish. Perfect for backyard barbeques or a complement to pork chops.

Provided by Susan Leckrone

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package farfalle (bow tie) pasta
1 cup butter
1 medium head cabbage, chopped
1 medium onion, chopped
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
  • In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

Nutrition Facts : Calories 519.6 calories, Carbohydrate 51.8 g, Cholesterol 81.3 mg, Fat 32.2 g, Fiber 6 g, Protein 10 g, SaturatedFat 19.8 g, Sodium 442.9 mg, Sugar 7.5 g

CARAMELIZED CABBAGE AND WALNUT PASTA



Caramelized Cabbage and Walnut Pasta image

A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.

Provided by Hetty McKinnon

Categories     weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoon unsalted butter
2 teaspoon cumin seeds
2 leeks, white and tender green parts, thinly sliced into rings
4 garlic cloves, finely chopped
2 pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1 pound spaghetti or other long pasta
4 ounces pecorino cheese, grated, plus more for serving
2 to 3 teaspoons freshly ground black pepper, plus more as needed
3 to 4 tablespoons lemon juice (from 1 large lemon)
1 to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)

Steps:

  • Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
  • After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
  • Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

HALUSKI - CABBAGE AND NOODLES



Haluski - Cabbage and Noodles image

Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!

Provided by PAgirlgoneSouth

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 12

Number Of Ingredients 6

1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
  • Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
  • Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
  • Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
  • Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g

PASTA WITH SAUSAGE, CARAMELIZED CABBAGE AND GOAT CHEESE



Pasta With Sausage, Caramelized Cabbage and Goat Cheese image

Pasta with cabbage is a common combination across much of Central and Eastern Europe. In this quick weeknight meal, an entire head of cabbage is cooked in the fat left behind by sweet Italian sausage. Goat cheese adds tang and helps create a cream sauce that ties everything together. Feel free to use this recipe as a guideline to come up with your own variation: Try it with your favorite shape of pasta, swap out the thyme for dill, parsley or another herb, or substitute the goat cheese for Parmesan.

Provided by Aaron Hutcherson

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
8 ounces dry rotini or other shaped pasta
4 tablespoons extra-virgin olive oil
8 ounces sweet Italian sausage, casings removed
1 small head savoy cabbage (about 1 1/2 pounds), quartered, cored and thinly sliced
1 medium yellow onion, thinly sliced
1 teaspoon fresh thyme leaves
1 cup heavy cream
4 ounces goat cheese

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan.
  • Add the cabbage, onion, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes.
  • Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.

More about "cabbage and pasta food"

SPAGHETTI WITH KIELBASA AND CARAMELIZED CABBAGE - FOOD NETWORK
The star of this dish is definitely the meltingly tender cabbage that caramelizes with sweet onions. The cabbage and onions intertwine with the spaghetti and kielbasa, creating a slightly...
From foodnetwork.com
Author Jessica D’Ambrosio for Food Network Kitchen From
Steps 4
Difficulty Easy


7 DIFFERENT TYPES OF CABBAGE AND HOW TO COOK THEM - KITCHN
Feb 20, 2024 Like all cabbages and brassicas, green cabbage can be eaten raw and cooked. It’s the obvious choice for a refreshingly ice cold coleslaw at a summer cookout, but we love it in warm recipes, too. (It’s superb in a one-skillet meal, roasted, or in a low-and-slow braise; and unlike spinach, it won’t cook down to nothing).
From thekitchn.com


RECIPE: MUSHROOM AND CABBAGE WELLINGTON - CBS NEWS
1 day ago 1/4 cup unsalted butter 1 small yellow onion, thinly sliced (about 1 cup) 5 cups thinly sliced red cabbage 1 teaspoon kosher salt 3/4 teaspoon black pepper
From cbsnews.com


TRADITIONAL HALUSKI (POLISH CABBAGE AND NOODLES RECIPE)
Oct 2, 2024 Comforting Flavors: The combination of soft cabbage, caramelized onions, and tender noodles is just the right amount of savory and slightly sweet. It’s the ultimate comfort food. Quick to Make: It takes less than an hour from start to finish, making it perfect for a weeknight dinner or a comforting weekend lunch.
From juliescafebakery.com


CREAMY CARAMELIZED CABBAGE PASTA - EATINGWELL
Dec 20, 2023 In this comforting vegetarian dinner, cabbage is sautéed in butter until it caramelizes, imparting a subtle sweetness to the dish. A light, creamy sauce coats both the cabbage and the pasta. If you want to stretch the sauce a little further, you can thin it out by adding in a few tablespoons of pasta cooking water.
From eatingwell.com


CABBAGE BUTTER PASTA RECIPE (VEGETARIAN) | THE KITCHN
Jul 13, 2023 This buttery caramelized cabbage isn't just perfect with pasta — try it piled onto toast, with eggs, or in sandwiches and wraps.
From thekitchn.com


CARAMELIZED CABBAGE & ONION PASTA - THE FULL HELPING
Mar 20, 2019 This caramelized cabbage & onion pasta is one of my favorite winter comfort food dishes! It's savory, a little sweet, and a crowd pleaser.
From thefullhelping.com


MELTY CABBAGE PASTA CARBONARA - KITCHN
Mar 2, 2024 Ribbons of caramelized cabbage replace half of the pasta for a silky, filling vegetable-forward meal that’s a delicious twist on the classic Roman dish. Anchovies and cabbage make this a really cost-effective and easy-to-source dinner.
From thekitchn.com


CARAMELIZED CABBAGE SPAGHETTI RECIPE (4 INGREDIENTS) - SIMPLY …
Oct 29, 2024 Inspired by a family favorite, Deb Pearlman’s Zucchini Butter Spaghetti, this pasta dish has become a go-to weeknight pasta dish for those evenings when I don’t know what to cook. It’s super quick, only requires a handful of ingredients, is packed with vegetables, and everyone will eat it.
From simplyrecipes.com


CARAMELIZED CABBAGE AND NOODLES WITH LEMON AND HERBS - FOOD & WINE
Jul 26, 2023 Caramelized in butter until tender and golden brown, cabbage and onions team up with noodles for the ultimate comfort food. Get the recipe at Food & Wine.
From foodandwine.com


BEST CARAMELIZED CABBAGE PASTA RECIPE - HOW TO MAKE PASTA WITH ... - FOOD52
Jan 6, 2012 My new favorite method for cooking cabbage and a great pasta dish. The caramelized cabbage is wonderfully meaty, the brown butter and walnuts give it a nice depth, and the sage is a nice subtle addition. Definitely an excellent recipe, but not so much for the average cook on a weeknight. — Food52.
From food52.com


47 CABBAGE RECIPES FOR LOW-COST DINNERS THAT IMPRESS
Feb 15, 2024 Our best cabbage recipes never fail to make us wonder how one globe can transform into so many dishes. Inexpensive and infinitely versatile, with an impressively long shelf life, cabbage is...
From bonappetit.com


3-INGREDIENT CABBAGE PASTA - HEARTFUL TABLE
Dec 2, 2022 Can you use different types of cabbage in this pasta dish? Yes, you sure can! It won’t taste the same, but if you only have a red cabbage in your fridge, use that instead. It will be sweeter than the green cabbage. Besides the green and red cabbage varieties, the dish will be …
From heartfultable.com


CABBAGE CORES RECIPES AND TIPS | EPICURIOUS
Feb 27, 2017 Are You Throwing Away the Most Delicious Part of Your Cabbage? Here's how to make the most of it. Most folks cut out and discard cabbage cores while making their slaws or soups. But what...
From epicurious.com


VEGAN UNSTUFFED CABBAGE ROLL PASTA - COOKING WITH ELO
Nov 7, 2024 Storage tips. Refrigerator: You can store any leftover cabbage pasta sauce in an airtight container in the fridge, and it'll stay fresh for up to 4 days.Perfect for meal prep and quick dinners! Freezer-friendly: This sauce freezes really well!Pour it into a freezer-safe container, and it'll keep for up to 3 months.
From cookingwithelo.com


RECIPES | THE WASHINGTON POST
What's for dinner? Plan meals, try new foods and explore cuisines with our database of tested recipes.
From washingtonpost.com


SAUSAGE AND CABBAGE PASTA - FOOD & WINE
Aug 17, 2023 Shredded cabbage is cooked in butter and sausage drippings to melting tenderness in this satisfying pasta dish. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell...
From foodandwine.com


Related Search