Spaghetti And Cabbage With Cheese Sauce Food

SPAGHETTI WITH SAVOY CABBAGE AND BREADCRUMBS

Steps:

• Bring a pot of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Cook garlic until fragrant, about 1 minute. Stir in breadcrumbs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.
• Melt remaining 3 tablespoons butter in a large high-sided skillet over medium-high heat. Add cabbage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Cook, stirring, until slightly wilted, 3 to 4 minutes. Add 1/2 cup water. Cook, covered, until tender, about 4 minutes. Uncover, and let any water in the skillet evaporate. Stir in cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute. Season with salt and pepper.
• Add pasta and reserved 1/2 cup cooking liquid to cabbage. Cook for 1 minute. Stir in cheese. Transfer to a platter. Sprinkle breadcrumb mixture over top, and garnish with more cheese.

SPAGHETTI AND CABBAGE WITH CHEESE SAUCE

Steps:

• Cook spaghetti in lighed salted water until tender. Drain.
• Add cheese to hot white sauce and stir until cheese is melted.
• Place altermate layers of spaghetti and cabbage in a greased backing dish, pour sauce over top and sprinkle with the crumbs, Cover.
• Bake about 40 minutes at 350 degrees removing cover for the last 15 minutes.

CABBAGE AND PASTA

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.

CHEESE SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.

CABBAGE WEDGES WITH CHEESE SAUCE

Steps:

• Cut cabbage into 8 wedges, leaving a bit of the core on each to help hold eachpiece together.
• Bring a pot of water to boil and steam cabbage wedges, covered, until crisp-tender, approximately 10-15 minutes.
• Drain and remove the core, then set wedges in a greased 9x13" casserole.
• For the sauce, in a medium pot, saute green pepper and onion in butter until tender.
• Add flour, salt and pepper, stirring quickly, and cook until it gets bubbly.
• Add milk slowly, whisking, then cook and stir until sauce thickens.
• Pour over cabbage.
• Bake, uncovered, at 375 F for 15 minutes.
• Meanwhile, mix together cheese,mayo, and chili sauce; ladle over the cabbage wedges and return to oven for 5 more minutes.

CREAMY LEMON & CABBAGE PASTA WITH GARLIC CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
• Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
• Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.

CABBAGE SPAGHETTI

Steps:

• Brown turkey sausage in large skillet.
• Add shredded cabbage, mushrooms, peppers, onions, salt, pepper, italian seasoning, and garlic.
• Cook until cabbage will wind around fork.
• Add spahgetti sauce.
• Heat to a simmer.
• Serve hot.

PASTA WITH SAUSAGE, CARAMELIZED CABBAGE AND 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.