Braised Red Cabbage and Linguini
October 28, 2012 by Joan Nova in Pasta, Vegetables | 8 Comments
If you’re looking for a new pasta dish or a different way to bring healthy purple vegetables into your diet, this one’s for you!
The current school-of-thought is purple fruit and vegetables are good for you. You can read about their health benefits here and here.
Whether I’m serving the cabbage as a side dish, generally to pork or chicken, I have a fairly standard way of braising it. This dish evolved from some leftovers, but it’s worth making as a first choice use of red cabbage.
Taste profile:
• The dash of vinegar does not really add acid but serves to balance the sweet of the raisins.
• The bacon, olives and cheese add salt.
• The black pepper (on the bacon) and red chili flakes add heat.
• The parsley adds a fresh element.
Red Cabbage and Linguini
Author: Joan Nova, aka FOODalogue
Cuisine: Italian
- shredded red cabbage
- raisins
- crumbled black-peppered bacon
- garlic
- cider vinegar
- olive oil
- linguini
- parsley
- Italian grated cheese
- red chili flakes
- oil-cured black olives
- Braise cabbage with chicken broth and a little garlic until tender (but not mushy).
- Drain (if needed) and toss with olive oil, bacon, and a dash of cider vinegar.
- Set aside (or make day before).
- Cook linguini about 2 minutes less than recommended, drain.
- Add to pan with cabbage and a few black oil-cured olives for additional salt and heat together for a couple of minutes.
Finishing Touch: Add some fresh torn parsley, a heavy hit of Italian grated cheese and red chili flakes.
3.1.09
Recipes found on FOODalogue are offered as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
8 Comments
I always add vinegar to braised cabbage, but never thought to add olives. Not sure why as I add olives to practically everything! Nice recipe–something different yet again!
Flavors of the Sun recently posted..Easy Delicious Chicken Dijon and the History of Mustard
I mix just about everything with pasta including raisins, but never thought of red cabbage. Sounds like something I have to try.
Patricia Durr recently posted..Cinque Terre, Italy Revisited
I’ve use raisins with pasta too … I think it’s Sicilian to mix a little sweet with the salty/savory.
I usually use savoy cabbage and never thought of the red because its always served at home with pork. I like the way it looks and I am sure that is is very tasty with the addition of olives.
Platanos Mangoes & Me! recently posted..PUMPKIN TAMALES – TAMALES DE CALABAZA
It’s a really good way to eat more cabbage – and a good base for a vegetarian meal, even though I added a little bacon.
A delicious combination! I love such pasta dishes.
Cheers,
Rosa
I’m loving it. Love purple food and this just proves pasta never has to be boring.
angela@spinachtiger recently posted..Halloween Stuffed Peppers and the Scarecrows of Cheekwood
Yum! I have some cabbage in the fridge right now. I think I’ll try this tonight. Thanks for the idea, Joan.
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