Thursday, July 21, 2011
Cabbage and Bean Pasta
"Wow that's huge!" my roommate said.
This cabbage was rather mighty.
This cabbage was still a lot to chew.
But half provided just the right touch.
You'll make quite a pair, this I do bet.
But don't fret, two pans did just the trick.
Add a little pasta and we're almost done!
It can smell kind of nasty and be harsh down below.
But I promise this recipe will change your mind,
Because quite frankly, it's simply divine :D
And if you're wondering,
Whatever happened to the other half?
Be patient, because you'll have to wait
Until tomorrow to learn its fate.
**If you have lasted all the way through my horrible attempt at grade school poetry, you should be rewarded with the recipe for a super tasty pasta dish. If you're weary of cabbage, I promise this pasta will change your mind :D
Adapted from How to Cook Everything Vegetarian
1 onion, diced
1/2 a head of cabbage the size of your head (or 1 normal sized cabbage), chopped
1 can of white beans
1/3 cup parsley, chopped
1 box of pasta, shape of your choice
Salt and pepper to taste
1. Saute onion in oil until browned. Bring a pot of water to boil. While the onion sautes, dip cabbage in boiling water for 3 minutes.
2. Transfer cabbage to pan with onion and cook for approximately 7-10 minutes. While cabbage cooks, cook pasta in cabbage water.
3. Add in parsley and beans and cook for an additional 2-3 minutes. Add cabbage mixture to pasta and mix until combined.
4. Serve with plenty of Parmesan cheese. Yum.
What I'm Listening to Today
January: The Paper Raincoat
January Hymn: The Decemberists
Jerome: Lykke Li