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.