Egg Noodle Pasta with Cabbage (photo: R Marinho)
This recipe is a super easy one that my mom used to make when my dad was out of town. My dad doesn’t think pasta is food. Well actually he doesn’t think that it’s dinner without rice. Anyways, I make this once in a while for dinner and then it’s great for lunch the next day. Also, I try to do a couple nights a week of no meat so this is a good one for those nights. Hope you guys enjoy!
- 1 medium head of cabbage – green or red
- 1 large onion
- 1 tablespoon olive oil
- 1 bag egg noodle pasta
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
Chop the cabbage in long thin strips.
Cut your onions in thin rounds.
In a pot boil water with salt. The water of the pasta should taste like the ocean. Add your pasta and cook to the package directions.
In a large pan heat oil and turn stove down to medium-low.
Sauté onions until they starts to caramelize then add the cabbage.
Stir and cover. Let cook for 5 minutes and then stir again. Repeat until cabbage has wilted and gotten some color.
Remove lid and let it cook until all liquids have reduced.
Drain water from pasta and put back into pot.
Add cabbage mixture to pasta and add soy sauce and teriyaki sauce.
Stir on medium until everything is mixed and all liquids have reduced.
Notes and Tips: You can use whole-wheat pasta too. I wouldn’t use normal pasta because it will be too heavy for the cabbage. Stick to the egg noodle.