Fall! Cabbage! Sausage! Perhaps it’s my Lithuanian roots, but I do so love cabbage. And sausage. And potatoes. And a big old chunk of bread. Don’t be surprised if I tie a kerchief on my head, hunch over an old walking stick and go out to dig up some potatoes.
One of my favorite combinations is cabbage and pasta. If you slice the cabbage thinly, it mimics the size and shape of the pasta, in essence lightening up the pasta. I love it. I knew that I wanted simple, clean flavors, so I turned to The Best Recipes in the World by Mark Bittman.
It was perfect.
Pasta with Cabbage and Sausage
- 1 small head of savoy or green cabbage
- 1 pound fresh sausage
- 3 tablespoons extra virgin olive oil or butter
- 1 tablespoon minced garlic
- 2 cups cored and chopped tomatoes, with the liquid (canned is fine, don’t drain)
- 1/2 teaspoon hot red pepper flakes
- 1 pound spaghetti, linguine, or other long pasta
- Freshly grated Parmesan cheese
Bring a large pot of salted water to a boil. Core the cabbage, shred it finely (so that it is about the same size as the pasta). Cut the sausage into small pieces. Heat 2 tablespoons olive oil in skillet over medium heat. Add the sausage, stirring occasionally until nicely browned about 10 minutes. Add the garlic and cook for about 3 to 4 minutes, or until the garlic just begins to color. Add the cabbage and turn the heat to medium high, and cook for about 3 to 4 minutes or until the cabbage begins to wilt.
Lower the heat to medium and add the tomatoes, salt and black pepper to taste, and the red pepper flakes. Cook, stirring occasionally for about 10 minutes.
Meanwhile, cook the pasta and drain, toss with with cabbage mixture. Serve topped with the cheese.
This will be my entry for Foodie Friday at Designs by Gollum!