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

Parmesan Baked Pork Chops over Roasted Cabbage

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The idea of slicing cabbage into chunks, smearing olive oil on top of it, and sticking it in the oven seemed rather foreign to me. There just seemed something wrong about it, something that should never be done or something. But I pushed my judgments aside because Martha Stewart usually knows what she’s talking about when it comes to food. If it’s okay with Martha, it’s worth trying.

Even though these two recipes had different cooking times and temperatures, I stuck the cabbage in the oven at the same time I was doing the pork chops. Parts of it came out a little charred, but it was easier than putting the cabbage in for 40 minutes at 400 and then putting the pork in for 30 more minutes at 425.

Most of dinner’s cook time last night involved watching Project Runway, because I had to wait for it to cook.

It was a delicious meal and I’ll definitely do cabbage this way again.

Parmesan Baked Pork Chops
(source)

Ingredients
2 tbsp flour
1/2 tsp salt
1/2 tsp paprika
1/8 tsp pepper
1 egg, beaten
2 tsp Worcestershire
1/2 cup dry bread crumbs
2 tbsp Parmesan cheese
2 pork chops, boneless

Directions

1. Preheat oven to 425. In a shallow dish combine the flour, salt, paprika, and pepper. In another shallow dish combine the egg and Worcestershire sauce. In a final shallow dish combine the bread crumbs and Parmesan.

2. Coat each pork chop with the flour. Then dip in the egg. Finally coat with the bread crumbs. Place in a baking dish. Bake for 35 minutes. Serve on top of cabbage (recipe follows.)

* serves 2

 

Roasted Cabbage
(source)

Ingredients
3 tbsp olive oil
1 head of cabbage, cut into 1-inch thick rounds
salt and pepper, to taste
ground thyme, to taste

Directions

1. Preheat oven to 425. Brush a rimmed baking sheet with 1 tbsp olive oil. Place the cabbage rounds on the baking sheet.

2. Brush the cabbage with the remaining olive oil. Sprinkle with salt, pepper, and thyme. Bake for 35 minutes.

* serves 6

* This recipe is shared with Weekend Cooking

Yakisoba

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This month Chris asked us bloggers to join him on a trip to Japan. I sometimes wish Chris’s travels with us were real. My brother’s been to Japan three times. I’m sure if he ate my dinner he would have turned his nose up and claimed it not to be Japanese enough. I’m not claiming it’s super authentic either. I had to make several substitutions that probably minimized it’s Japanese value because I couldn’t justify buying sake (rice wine) or mirin (a sweeter rice wine) for cooking this dish. I had some sake and had to toss it because it was way too old. I just can’t justify buying ingredients I don’t use frequently. So I used white wine instead.

I probably should have just taken a picture of the Japanese curry and the tonksatsu that we had for lunch at the Japanese restaurant. 😉

Bloggers Around the World Logo

Yakisoba
(the more authentic recipe)

Ingredients
6 oz dried chow mein noodles
3 cloves garlic, minced
2 oz pork chop, cut into small chunks
2 oz cabbage, shredded
2 oz carrot, chopped
2 green onions, chopped
1 tbsp vegetable oil
1 tbsp soy sauce
1/2 tbsp white wine
1/4 tsp salt
1/8 tsp sesame oil

Directions

1. Cook the noodles per package directions. Drain and set aside.

2. Heat a large skillet or wok and add the oil. Add the garlic and stir, cooking until brown. Add the pork and stir a few times.  Next add the cabbage, carrots, and onions. Stir a few more times. Add the noodles and the remaining ingredients. Stir fry until the vegetables are cooked and the noodles are warmed through.

* serves 2
* Besides Bloggers Around The World, I’m sharing this dish with Foodie Friends Friday, Foodie FridayWeekend Potluck, & Foodie Friday

Around The World in 52 Weeks: Sarma

Though sarma is traditionally a Serbian dish, Montenegro, my county for the week borders Serbia. Food in Montenegro has both Italian and Serbian influences. These wraps can be made using grape leaves, chard leaves, or cabbage leaves. I opted for the cabbage as I had one in my refrigerator and it didn’t require a trip to a specialty store (as the grape leaves would have.)

The only thing I regret about this dish was not having started it earlier. It takes three hours to cook, so starting dinner at 6PM was just a dumb idea on my part. When dinner was finally read around 9PM I indulged in these delicious wraps. The sauerkraut made them the perfect amount of bitter. I would definitely make these again.

Sarma
(source)

Ingredients
1 head cabbage
1 lb ground turkey
1/4 lb ground pork
1/2 cup uncooked rice
1/2 onion, diced
1/2 egg
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 can sauerkraut
1 cup tomato sauce
water, as needed

Directions

1. In a large bowl combine the meat, rice, onion, egg, garlic powder, salt, and pepper. Form meat mixture into oblong balls, about 1/2 cup of meat each. Wrap each ball with a cabbage leaf.

2. Spread the sauerkraut on the bottom of a pan. Place the cabbage rolls, seam side down, on top of the sauerkraut. Pour tomato sauce on top and then add enough water so that the cabbage rolls are completely covered.

3. Bring the liquid to a boil. Cover and reduce heat, allowing to simmer. Simmer for 3 hours.

* serves 3
* Shared with KB and Whitesnakes’s Simply Delish Saturdays.

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

– You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
– In your post you must  at least mention what cuisine the dish is.
– Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

– Make sure to email me by Saturday at 12noon Pacific Standard Time
– If you enter a recipe you will be automatically entered into my current giveaway.

Bierocks

I love German food. But I know that every time I make some sort of food that is “ethnic” in the least, my food does not compare to whatever cuisine it is that I’m cooking. But that doesn’t stop me, because even though I’m sure these dishes are inherently “wrong,” they still force me to use flavor combinations I otherwise never would have known about or thought to try.

With that being said, there isn’t anything that intriguing about ground turkey and cabbage together, except that it tastes good. But I mean, there isn’t any exciting new flavor combination that I have never heard of before or anything.

BUT in this meal you stuff the yummies inside of bread and bake it!

Baking bread is actually one of my favorite things ever. I find the process to be so stress relieving. The kneading, the punching, seeing the dough slowly rise.. The whole process is so good to me and can make a bad day feel better. On top of that, the smell of freshly cooked bread is to die for and can make my stressed out self feel content with life.

Law school should definitely be leading to a ton of baked bread. I need to get on it.
I will be making this dish again, that’s for sure. I could stuff it with just about anything.

-edit- It turns out Cooking Light misled me! These aren’t exactly German, but rather, are German-inspired.

Bierocks

Ingredients

FILLING:
1/4 cup chopped onion
1/2 lb ground turkey
2 cups finely shredded cabbage
1/2 tsp ground black pepper
1/4 tsp kosher salt

DOUGH:
1/4 cup sugar
1 package dry yeast
1/2 cup warm water
1/2 cup low-fat milk
1/4 cup vegetable oil
3/4 tsp kosher salt
2 large eggs, lightly beaten
4 cups flour, divided

1. To prepare the filling cook the onion and turkey over medium-high heat until the turkey is browned. Add the cabbage and cook until it wilts. Stir in pepper and 1/4 tsp salt. Cover and set aside.

2. To prepare the dough let the sugar and yeast dissolve in the warm water in a large bowl for 5 minutes. Stir in milk, oil, the rest of the salt, and eggs. Lightly spoon flour into dry measuring cups. Add 3 1/2 cups flour to yeast mixture and stir to form a soft dough. Turn the dough onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. If necessary, add the remaining flour to keep the dough from sticking to your hands.

3. Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover and let rise in a warm place, free from drafts, for an hour. The dough should have doubled in size. Punch the dough down. Cover and let rise for 5 more minutes.

4. Divide the dough in half. Roll each half into a 10 1/2 x 7 inch square. Cut each rectangle into 6 smaller rectangles. Spoon about 1/4 cup of the filling into the center of each smaller rectangle. Bring 2 opposite corners to the center, pinching the points to seal.  Pinch all four edges together to seal. Place the bierocks seam-side down on a large baking sheet. Cover and let rise for 20 minutes.

5. Preheat the oven to 375.

6. Uncover bierocks. Bake at 375 for 15 minutes, until browned on the bottom.

* serves 12
* 3 bierocks per serving
* 276 calories per serving