Monday, February 03, 2020

Braised Red Cabbage and Pasta Bake

I found this recipe in a vegetarian pasta cookbook that was lurking in my sister-in-law's cookbook shelf and decided to try it.  It turned out well.  The pine nuts and raisins add an unusual dimension to the flavor profile and the melted cheese brings it all together.

You can cook the cabbage and onion mixture ahead of time.  Just leave out the raisins and add them with the pine nuts just before baking.

It works as either a main or a side dish.  If I am feeding a lot of vegetarians I will double the recipe.  And the leftovers are equally delicious so you can't lose either way.

Home Cookin v9.76 Chapter: Grains Pasta and Potatoes

1/2 pound any short pasta
2 Tbsp butter
2 Tbsp olive oil
1 onion, chopped
5 cloves of garlic, crushed
1 tsp thyme
1 medium head red cabbage, chopped
1/2 cup golden raisins
1/2 cup toasted pine nuts
salt and freshly ground black pepper to taste
2-1/4 cups grated cheddar or gruyere cheese

Preheat the oven to 400° F.

Cook the pasta al dente according to package directions. Drain and set aside.

Melt the butter and olive oil over medium heat in a large skillet. Add the onion, garlic and thyme and cook until softened, about 3 minutes. Add the cabbage and raisins and season to taste with salt and pepper. Cook until the cabbage is shiny and well coated with the butter and oil. Reduce to a simmer, cover, and cook for another ten minutes until the cabbage has softened. Add the ditalista and the pine nuts and mix well.

Transfer the mixture to a 9 x 12 baking dish. Top with the grated cheese. Bake for about 20 minutes, until the cheese has browned. Serve immediately.

Note: The cabbage and onion mixture can be cooked up to twoe days ahead of time and stored in the refrigerator until you are ready to cook the pasta and assemble the dish.

Exported from Home Cookin v9.76 (
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