If you need further convincing before attempting a cabbage-centric menu, here's our best shot. Cabbage is rich in fiber, low in calories (one cup has only 15) and great source of Vitamin C. It contains a naturally-occuring nitrogenous compound known as indoles which has been linked to lower occurances of various forms of cancer- most notably breast cancer in women and prostate cancer in men. It's rich in vitamin A (responsible for the protection of your skin and eyes), vitamin C (an all important anti-oxidant), vitamin E (a fat soluble anti-oxidant which plays a role in skin integrity), and vitamin B (helps maintain integrity of nerve endings and boosts energy metabolism). It inhibits infections and ulcers and boosts the immune system's ability to produce more antibodies. Finally, it provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system. And the best endorsement? In our shelter community, where many of the roots run south, it's often requested.
But pasta and cabbage? Yes! This is an American rendition of the classic Italian dish pasta with radicchio. Fresh cabbage is sweeter and more approachable than its intense cousin, radicchio, but the idea stays intact in the recipe below. Is there anything easier than tossing a heap of roasted vegetables with freshly cooked pasta, a bit of sausage and a flavorful cheese? We don't think so. The most challenging aspect is finding a spoon that's hefty enough handle the final tossing. Given the vegetables, sausage and cheese in this recipe, this is main course and side dish rolled into one. We serve it with a tangy apple salad on the side and not much else. If it's a chilly evening, warm apple cider compliments nicely. So... grab a cabbage, get crazy, and go for it. Enjoy!
Pasta with Roasted Cabbage and Sausage
36 (generous) servings
- 4 lbs small whole wheat pasta (like rotini, penne or tubetti)
- 3 lbs pre-cooked chicken sausage (use Andouille if you like spicy and chicken-apple if you prefer sweet)
- 3/4 cup unsalted butter
- 3/4 cup + 1/4 cup extra virgin olive oil, divided
- 1/4 cup apple cider vinegar
- 2 TBS honey or agave syrup (optional)
- 1 head garlic, cloves smashed and sliced into extra-thin slivers
- 1 head purple cabbage, thinly sliced into ribbons (about 3 lbs before trimming and slicing)
- 1 head green cabbage, thinly sliced into ribbons (about 4 lbs)
- 3 lbs red onions, halved and thinly sliced into half-rounds
- 2 cups Italian flat-leaf Italian parsley, finely chopped
- 1/2 lb freshly grated Parmesan cheese (or, if you prefer, crumbled blue or gorgonzola cheese)
- 1-1/2 tsp crushed red pepper flakes (optional)
- sea salt
- freshly ground pepper
Preheat oven to 400 degrees. Preheat flattop grill to medium-high heat. Put a covered XL stock pot (16 qts or larger) filled with cold water and 2 TBS salt over high heat.
Rinse, halve and quarter cabbages. Remove cores and thinly slice the quarters into 1/4" thick ribbons. Trim the longer ribbons into 3-4" pieces.
Melt butter in a small saucepan over medium heat until just foaming. Add garlic to the pan and cook for two minutes over low heat. Remove from heat and add 3/4 cup olive oil.
Toss the sliced cabbage and melted butter mixture together in a full-size, extra deep hotel pan. Season the mixture with sea salt and freshly ground pepper. Transfer pan to the hot oven and roast for about 20-25 minutes until ribbons are tender and slightly browned, stirring occasionally to prevent top layer from burning.
While cabbage is roasting, slice the onions into very thin half rounds. Warm the remaining 1/4 cup olive oil, apple cider vinegar and honey (or agave syrup) in a shallow hotel pan or chafing dish in the same oven as the cabbage for 3-4 minutes. When warm, remove the pan from the oven, add the onions and season with salt and freshly ground pepper. Roast onions for about 20-25 minutes until they are deeply browned and caramelized. (If onions begin to burn before they fully soften and caramelize, cover pan tightly with foil and continue cooking.) Keep onions warm until ready to use.
About 20 minutes before mealtime, when stockpot has reached a full boil, cook pasta per the package instructions. Drain pasta and reserve one cup of cooking water.
While pasta is cooking, slice the sausages into thin rounds and arrange in a single layer on a sheet pan. Warm in the oven until heated through.
To serve, add very hot pasta, caramlized onions, sausage rounds, choped parsley and cheese to the pan with the roasted cabbage. Use a hefty serving spoon (or two) or kitchen tong to toss all ingredients together. If the pasta seems a bit dry, use the reserved cooking water to assist with the mixing. Season with salt and pepper, taste for flavor and add additional cheese as desired. (If you have fresh and flavorful olive oil on hand, you can finish the dish with a swirl of that as well.) Serve immediately.
Tangy Apple Salad
Serves 36 persons
- 6 lbs Granny Smith apples (about 12 large)
- 9 oz raisins
- 1 lb baby arugula (usually available pre-washed in clamshell containers at most grocery stores)
- 1-1/2 cups vegetable oil (like canola or light olive oil)
- 1-1/2 cups buttermilk
- 1/4 cup honey or agave nectar
- 1/4 cup apple cider vinegar
- 1 TBS dijon mustard
- Sea salt and freshly ground pepper to taste
To prepare dressing, whisk vegetable oil, buttermilk, honey (or agave), vinegar, and dijon in the bottom of a large work bowl. Season with salt and pepper and make any flavor adjustments as desired. Mix raisins into the dressing.
If you have a mandoline or food processor with a shredder or slicer blade, slice or shred apples and add them immediately to the bowl with dressing to prevent browning. If preparing by hand, slice apples into quarters, and slice quarters into thin matchsticks.
Just before serving, toss arugula with apples and dressing (tongs work well for this). Season with salt and pepper and serve immediately.
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