Cabbage and Noodles

It doesn’t sound exciting, but this was fantastic! So, how did we end up making this? Well, I ordered a local produce basket from Greenling (, and instead of one of the items that was *supposed* to be in that particular basket, there was a head of cabbage. Although I do like cabbage, it seemed a bit out of season in June – I usually think of it in soup, for cabbage rolls, or braised. And I’d already made a couple of other summery dishes with cabbage a few weeks ago (some fabulous shrimp tostadas, for example), so I was all out of ideas. After a bit of a Google search, I came across this recipe. I made it, and it worked out great as a side to our Crispy Dijon-Glazed Tilapia Filets.

Here’s what we did:

Cabbage and Noodles
Adapted from Mr. Food website
Serves 6

2 Tbsp canola oil
1 1/2 cups coarsely chopped onion
4 cups thickly shredded cabbage (about 1/2 of a medium-sized head)
8 ounces uncooked whole wheat pasta (bowtie, gemelli, rotini, or penne), prepared according to package directions, cooking water reserved
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

1. In a large skillet, heat oil over medium-high heat; saute onions and cabbage until very soft and light brown.

2. Meanwhile, cook pasta according to package directions.

3. Add remaining ingredients (including about 1/2 cup pasta cooking water), and cover and simmer 7 to 10 minutes, or until heated through. Serve immediately.

Nutritional info:
Calories: 214.7
Total Fat: 6.0 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 209.3 mg
Potassium: 185.2 mg
Total Carbohydrate: 34.4 g
Dietary Fiber: 5.3 g
Sugars: 1.4 g

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