I had a real craving for pasta today and so I decided to cook myself up a mess of noodles and cabbage.
This was a dish I used to cook often for my family when they were growing up. Sometimes we had it as a side dish along with pork chops . . . and sometimes it was the whole dish, served with sour cream and lotsa cheese.
It was a real favourite of everyone. I always made a double batch because the leftovers were always fabulous the day after heated up in a little bit of butter in a hot skillet. The noodles got some brown scrummy bits and it was just wonderful. We liked fried leftover spag bol too.
Todd is not a fan of pasta anything, (as you know only too well), so it's something that I only rarely indulge in these days. I love this recipe because I always, always have what I need to make it in the cupboard. It's quick and it's easy.
You don't have to use white cabbage all the time. Today I had a small head of dark Green Savoy Cabbage and so I used that. I just cooked the cabbage for a shorter time than the white cabbage, and as you can clearly see it gave a nice bright green colour to the dish. Very pretty.
I also added a bit of zip with a light drizzle of cooks&Co Olive Oil with Chillies which I was sent to try out the other day. (Remember the grapeseed oil that I used the other day to make that Treacle Gingerbread Loaf that was so nice?? Same company!)It added a wonderful kick to the dish. Hot chillies are added to this olive oil to help to create a classic condiment for pizza's, pasta dishes, dressings sauces and grilled meats. I really thought it added a lovely depth of flavour. This is great olive oil . . . and a little drizzle goes a long way!
In any case, Todd sat there enjoying his ham sandwich and I sat there enjoying my bowl of Noodles and Cabbage. Everybody was content and happy. ☺ Just as it should be.
*Noodles and Cabbage*
This is a lovely dish that goes well with most meats, and I have even been known to eat a big plate of it all on it's own. My family always used to love it when I made this. I most often use flat egg noodles such as Fettuccini, but Tagliatele and Farfelle works really well also. I don't think that it is suited to the rounder types of pasta. You can top it with sour cream if you like, but we have always loved to have ours with a dusting of freshly grated Parmesan Cheese.
2 cups egg noodles, or other pasta
1/4 cup butter
1 large onion, peled and thinly sliced
1 small head of white cabbage, quartered, core trimmed away, and thinly sliced
2 tsp brown sugar
sea salt and freshly ground black pepper to taste
Sour Cream or freshly grated Parmesan Cheese for serving (optional)
Bring a large pot of lightly salted water to the boil. Add the noodles and cook according to the package directions. When done, drain well, rinse in warm water and then keep warm until they are needed. (Tossing them with just a touch of vegetable oil helps to keep them from sticking together.)
Heat a large skillet over medium high heat. Add the butter and once it is foaming add the onion. Cook, stirring until the onion begins to soften. Add the cabbage and sprinkle it all with the brown sugar. Cook, stirring and tossing until the cabbage begins to wilt and brown in a few placed, and the onion and cabbage are well mixed together.
Turn the heat to low, pop a lid on top, and cook for five to ten minutes, giving it a stir every few minutes, until the cabbage and onion are nicely softened and beginning to caramelize a bit. Remove the lid and toss in the noodles, mixing all together well. Heat through and season to taste with some salt and black pepper. Serve hot with a dollop of sour cream on top of a light dusting of Parmesan Cheese. Delicious!!
Cooking in The Cottage today, Cheater's Apple and Cherry Crumble.