Cabbage and Bean Pasta

There once was a cabbage the size of my head,

"Wow that's huge!" my roommate said. 

Even the beets would have to agree,

This cabbage was rather mighty.

Even when split into two,

This cabbage was still a lot to chew.

A whole head was far too much,

But half provided just the right touch.

 Hey cabbage here's onion, have you two met?

You'll make quite a pair, this I do bet.

One pan wasn't enough to control the mix, 

But don't fret, two pans did just the trick.

Beans wanted to join in the fun,

Add a little pasta and we're almost done!

Now cabbage gets a bad wrap I know,

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 

Cabbage and Bean Pasta
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