Linguine with Red Cabbage by Jessy Gray
Now that the holidays are behind us it’s time to focus on New Year’s resolutions and, for me, healthy eating (whoops, I mean, a return to healthy eating) is always high on the list. This recipe is perfect for January because it’s hearty, healthy and uses cabbage, which is available in abundance this time of year. This recipe also has great shock value – watch your husband’s jaw drop in disbelief and then attempt to smile when he hears what’s for dinner. Believe me though, he’ll totally want seconds. I adapted this from Food & Wine, and it will make at least 6 hearty main course servings.
LINGUINE WITH RED CABBAGE
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium red onions, very thinly sliced
1/2 teaspoon red pepper flakes, or more to taste
salt and freshly ground pepper
4 garlic cloves, minced
2 pounds red cabbage (about one medium head), thinly sliced (about 8 cups)
1 x 13.25-ounce box linguine (I like to use whole wheat)
1 cup feta cheese, crumbled
1/4-1/2 cup flat-leaf parsley, chopped
1 cup reserved pasta cooking water, divided
Heat the olive oil in a large, deep skillet. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add red pepper flakes, salt and pepper. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender (20-30 minutes).
Meanwhile, bring a large pot of salted water to a boil, add linguine, and cook until al dente. Reserve 1 cup of cooking water before draining. Return pasta to cooking pot. Spoon the cooked cabbage/onion mixture over pasta, add the reserved pasta water (start with a 1/2 cup then add more if needed), and toss well. Incorporate the crumbled feta into the pasta/cabbage mixture, adjust seasoning and serve topped with a generous amount of chopped parsley. (The leftovers make a fantastic lunch!)
