Thursday, October 25, 2012

Weekly Recipe: Caramelized Cabbage and Onion Pasta with Bread Crumbs

Now don't go getting your panties all in a wad because I said cabbage.  If you give this a chance, I really think you'll like it.  Wes was just as skeptical as some of you and I assure you, he cleaned his plate.  Sometimes preparing common foods in somewhat unconventional ways produces something great!  I believe that was the case with pairing cooked cabbage with pasta.  The sometimes pungent flavor (and smell) of the cooked cabbage was scaled down by the garlic and onion.  The pasta helped to further dilute the intensity, providing a very balanced medley of flavors.  I love the toasted bread crumbs on top for a little unexpected flavor crystal in each bite.  

Caramelized Cabbage and Onion Pasta with Bread Crumbs
adapted by: Prevention RD

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 small  head cabbage, roughly chopped (about 4 cups)
1 large yellow onion, 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)

**Linking up to Tastetastic Thursday.


  1. I love anything caramelized. This looks great!

  2. I think this sounds (and looks) amazing. Shannon is such a picky eater. He says I am because I don't eat red meat, but I am willing to eat any flavor, any vege, any fruit, any mixture of yumminess. He is a meat & potato I never try to spice things up.....maybe I'll give this a try and see what he says. haha