Cabbage Hay Pasta Recipes

Steps:

• Bring a large pot of water to a boil, salt it, and add the spaghetti and the potatoes. Cook until the spaghetti is al dente and the potatoes are just tender, about 10 minutes. Drain. (Alternatively, if using fresh buckwheat pasta, start the potatoes first, cook for 8 minutes, then add the pasta and cook for 2 to 3 minutes more.)
• Cut the cabbage into 2 pieces. Cut away the core and shred the cabbage carefully with a sharp knife.
• While the pasta is cooking, in a large skillet, heat the EVOO over medium heat. Add the cabbage, onions, and garlic, then season with salt and pepper. Cook until tender, about 10 minutes. Stir in the chicken stock and simmer for 5 minutes.
• In a small skillet, melt the butter over medium-low heat. Add the sage leaves and cook until crisp, 3 to 4 minutes.
• Toss the pasta and potatoes with the cabbage mixture. Add the sage leaves and butter and the cheese, and toss well.

Steps:

• In a non-stick frying pan or a wok, heat oil until smoking. Add the onions and cook until softened, about 4 minutes. Add eggplant and cook for 4 more minutes. Add the cabbage, tomatoes and Herbes de Provence and simmer for 5 minutes. Toss with angel hair pasta and season to taste.

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.