Warm Cabbage Pasta Salad

Total time: 25 minutes
    The cabbage and onions are softened first, then browned and finished with mustard and vinegar for an easy, healthy pasta salad.

 Ingredients:

• 1 cup (3.3oz, 95gr) bite-size pasta, farfalle, penne
• 1 onion
• 2 cups shredded cabbage
• 1/4 cup (2oz, 60ml) chicken stock
• 2 tsp olive oil
• 2 tsp butter
• 1 tbs Dijon mustard
• 2 tbs white Balsamic vinegar

 Instructions:

• Cook pasta according to package directions. 
• Peel and thinly slice onion. 
• Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm).  Do not use the core of the cabbage - you'll recognize it when you see it.
• Put onions and cabbage into a nonstick skillet, add stock, cover and bring to a boil. 
• Simmer 5 minutes. 
• Uncover and cook off stock. 
• Add butter, oil and stir-fry over medium heat until starting to brown. 
• Reduce heat to low and let cook slowly, lightly caramelizing, for another 15 minutes.
• Just before adding the pasta stir in the mustard and vinegar.
• Drain pasta and toss with cabbage and onions. 
• Serve.