Cheddar Cheese Pasta with Cabbage, Cauliflower, and Fried Capers

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Pasta Please is one of the challenges I try to participate in every month, though sometimes the month passes before I get to it.. This was not one of those months! I’m trying to participate in all the fun round-ups that I normally do. This month’s Pasta Please was hosted by Allotment2Kitchen who also hosts a new round up I’m going to start participating in called Eat Your Greens. The idea of Eat Your Greens is to share your vegetarian dishes made with green veggies. This month’s Eat Your Greens was paired together with Pasta Please.

I decided to use cabbage in my recipe for the challenge. My quick google search tells me cabbage may have cancer fighting qualities, as it contains a good amount of sinigrin, which has been in the attention of cancer researchers in developing a cure. However, the way to get the most benefit from the cabbage is to steam it which is not how I cooked it.

For a quick cabbage story, I love cabbage but I hate the smell of it. When I was in college one of my roommates decided she was going to go on a cabbage soup diet or something. She made this huge batch of cabbage soup which just made the house reek. In the end, she couldn’t stomach the soup because of the strong cabbage scent – so that diet was incredibly short lived, but the smell has definitely made an impact on me forever.

But, I haven’t let that get in the way of eating cabbage. It still tastes good to me at least.

This cheesy pasta recipe was delicious. The fried capers were a big hit. I’d never prepared capers like that before, but I definitely will again!

pasta please

Cheddar Cheese Pasta with Cabbage, Cauliflower, and Fried Capers
(source)

Ingredients
1/3 cup + 3 tbsp olive oil
1 cauliflower, cut into florets
1/2 cabbage, cut into strips
1 onion, chopped
3 sprigs thyme
2 tbsp unsalted butter
1/2 cup dry white wine
1/4 cup capers, drained and patted dry
8 oz rotini pasta
2 cups cheddar cheese, shredded
2 tbsp fresh thyme, chopped
salt and pepper, to taste

Directions

1. Place a baking sheet in the oven. Preheat oven to 425. Once preheated, remove the sheet from the oven. Pour 1 tbsp of olive oil over the baking sheet. Place the cauliflower on the sheet and drizzle 2 tbsp of olive oil over the cauliflower. Season with salt and pepper. Bake for 30 minutes, shaking the baking sheet halfway through.

2. While the cauliflower is roasting, heat the butter in a skillet over medium heat. Add the cabbage, onion, and thyme sprigs. Saute for 15 minutes. After 15 minutes, add the white wine to deglaze. Set aside.

3. In a small skillet add the 1/3 cup remaining oil. Once the oil is hot, add the capers. Fry for 2 minutes and remove with a slotted spoon to a plate covered with a paper towel to drain.

4. Cook pasta per the directions on the box. Drain, saving 1 cup of the water the pasta cooked in.

5. Once the pasta is cooked, pour the noodles into the skillet with the cabbage. Put over medium heat. Add the cheese. Add the saved pasta water, 1/4 cup at a time. Cook until you have a sauce develop. Add the thyme.

6. Serve and top with capers.

* serves 4
* besides Pasta Please and Eat Your Greens, this recipe is being shared with See Ya In The Gumbo

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2 responses

  1. Its been a while since I’ve had cabbage and cauliflower (not together though) in a pasta dish, so can see this dish appealing to me, though it won’t be to everyones taste. I am also intrigued by the fried capers. Thanks for sharing with EatYourGreens and Pasta Please, the round up should be up tonight. Hope you will participate this month too.

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