I enjoy making dishes with cabbage, but there’s always a problem at the end. Most dishes require about half a cabbage to feed two (or even four) people, so what am I supposed to do with half a leftover cabbage?
This time I had half a can of diced tomatoes left over as well. A tricky combination – I’ve seen very few recipes calling for both. So, turning to Google, I came across this. And it was delicious.
Here’s what I did.
- about 1 T olive oil
- 2 heaping tsp minced garlic (I used the stuff in a jar because I just don’t care that much anymore)
- 1/2 sweet white onion, chopped
- 1/2 green cabbage, cut into thin strips
- red pepper flakes
- 1/2 large (24-oz) can diced tomatoes with juice
- 2.5-3 c. bowtie pasta
- Start water heating for pasta. In the meantime, heat some olive oil in a large wok. When it is sizzle-ready, throw in the garlic and onion. Cover it liberally with red pepper flakes and let it cook for a couple of minutes. I didn’t cook it so long that the onion started to look translucent, but that would be a good point to cook it to.
- Throw in the cabbage and add a bit of water from the pasta. Stir everything around, add more peppers if you want, and then cover it to let the steam cook the cabbage. When the water starts to boil, throw the pasta in.
- Uncover the cabbage periodically to stir. When it’s mostly cooked, throw in the tomatoes/juice.
- When the pasta is al dente but not quite as soft as you’d like, drain it and mix it in with the sauce. Add salt and pepper to taste, more pepper if you dare. Cook another minute or two, until pasta is completely done.
Goes well with a little parmesan.