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Caramelized Cabbage and Onion Pasta with Bread Crumbs
From Farm Where Life is Good
<p>Quite a combo of flavors and textures; quite filling.</p>Source: New York Times, adapted by blogger A Little Bit Crunch, re-adapted by Razz (Entered by Lara Rasmussen Anderson)
5 cloves garlic, minced
2 Tbsp margarine (Earth Balance the best)
3 slices wheat bread, torn into pieces
2 Tbsp fresh sage, rough chop
1/4 tsp ground black pepper, more to taste
1 lb whole wheat pasta, cooked al dente
1/4 cup reserved pasta water
1/3 cup olive oil
1/2-1 tsp crushed red pepper flakes
1 head cabbage, roughly chopped
1-2 large onion (or 5-6 mini-onion)
1/2 cup grated Parmasan-style cheeze (Galaxy brand)
1/2 cup walnuts, chopped
Step by Step Instructions
- In a food processor, combine half the garlic, sage, and bread; pulse until you have fine bread crumbs.
- Melt margarine 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 grated Parmesan cheeze. Top with toasted walnuts.
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