linguine & red cabbage.

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I absolutely love when I make a recipe, and it turns out a bajillion times better than I was expecting. Yay for dinner surprises!

We received some beautiful red cabbage recently in our produce delivery box fom Full Circle (by the way, our free trial with them ended; we're purchasing the boxes because we love the produce!). Adding cabbage to soup is a favorite way of mine to enjoy the hearty veggie, but I wanted something different this time around.

You guys. Have you made any recipes from Food & Wine? If not, do it now! Their recipes are elegant and delicious. Some can be over the top, but I've come across many that are very simple. I feel like the simplest recipes taste the most sophisticated at times.

Indeed this recipe is quite simple. We're talking just a handful of ingredients. The flavors just work in this pasta dish.

Linguine and Red Cabbage
Adapted from: Food & Wine

8 oz. uncooked linguine
3 tablespoons olive oil
1 red onion, thinly sliced
1 small head of red cabbage, thinly sliced
1 tablespoon red wine vinegar
feta cheese

In a large pot of boiling water, cook the linguine according the directions on its package. After the linguine has finished cooking, drain the pasta, reserving 1/2 cup of liquid. 

Meanwhile, heat the olive oil and red onion in a large skillet over medium heat. When the onion has become very soft (about 10 minutes), add the cabbage, stirring to combine. Cook the cabbage until it becomes very soft - about 15-20 minutes.

Add pasta, reserved liquid and red wine vinegar to the cabbage. Stir to combine. Top with feta cheese and serve. Enjoy!

Yield: 4 servings

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