One thing I love about my new job is the freedom to change the menu, provide people with wholesome food, and to keep things interesting and fresh. And lucky for me, my staff and hospital stand behind my vision 100%. Working in a kitchen with a rotating menu of a deep fryer that never sees a break would not be my calling. That’s more like my worst nightmare.
On a daily basis, the cook will come into my office (one of which is conveniently located IN the kitchen) with a taste of something. Sometimes salad dressing, sometimes the special of the day, sometimes dessert. I love it! Almost always, it’s something absolutely delicious.
The cook, like myself, loves garlic. The kitchen supervisor does not. We battle about the amount of garlic in dishes…a lot.
I don’t know that we’ll ever reach consensus as a hospital because everyone has different taste preferences, but we’ll keep on trying. Obviously from reading any recipe adaptations I make, we LOVE garlic in this house. That said, this is the one thing I would change about this recipe…just a bit less garlic.
I also added a bit more red pepper flakes. I figured I could swoon Mr. Prevention with spice in hopes of him over-looking the plethora of cabbage (which supposedly, he hates) and lack of meat. Score one for me because he actually enjoyed this dish…and was in agreement – a bit less garlic, and maybe even a heavier hand with the red pepper flakes — his #1 spice of choice.
I love appeasing the man and using our organic CSA veggies — a feat that is difficult to achieve simultaneously. It’s a tough job, but somebody’s gotta do it. 😉
Caramelized Cabbage and Onion Pasta with Bread Crumb adapted from The New York Times by A Little Bit Crunchy
5 cloves garlic, minced
2 Tbsp unsalted butter
3 slices wheat bread, torn into pieces
2 Tbsp fresh sage
1/4 tsp black pepper, plus more to taste
1 lb whole wheat pasta, cooked al dente
1/4 cup reserved pasta water
1/3 cup extra virgin olive oil
1/2 to 1 tsp crushed red pepper flakes
1 medium head cabbage, roughly chopped (about 5 cups)
2 large yellow onions, sliced thin
2 oz (1/2 cup) freshly grated Parmesan cheese
1/2 cup walnuts, chopped
In a food processor, combine half the garlic, sage, and bread; pulse until you have fine bread crumbs.
Melt butter in a skillet and add the bread crumbs. Stir and toast for about 2 to 3 minutes. Turn off the heat and set aside.
In a large skillet, turn on the heat to medium-high and add the olive oil, crushed red pepper flakes, and the remaining garlic. When the oil is hot, add the sliced onion and cabbage, along with a pinch of salt. Stir the cabbage and onions until they begin to reduce and caramelize, about 15 minutes.
Add a 1/4 cup of the pasta cooking water to deglaze the pan. Scrape the bottom of the pan with the water.
Toss your cabbage/onion mixture in with the pasta and bread crumbs. Serve with freshly grated Parmesan cheese. Top with toasted walnuts.
Yield: 8 servings (1 1/2 cups each)
Nutrition Information (per serving): 438 calories; 20.1 g. fat; 6 mg. cholesterol; 166 mg. sodium; 55.6 g. carbohydrate; 9.6 g. fiber; 13 g. protein
Result: Loved this – Mr. Prevention, too. I added more red pepper flakes (close to 1 heaping teaspoon). I would cut back the garlic which is noted above (original recipe called for 6 cloves). The cabbage and onion add so much flavor for so few calories that a plentiful portion of pasta comes in under 450 calories and packed with fiber, heart-healthy fats and omega 3’s, and is very low in sodium. Great vegetarian meal. Enjoy!
I have a good feeling about this week – it’s going to be better than last. For sure. Powers of positive thinking, right? Plus, my week is starting off with a hockey game tonight…always a good thing to blow off Monday steam.
P.S. I’m in need of Q&A questions…send’em on over!