62°F
weather icon Partly Cloudy

Pasta dish puts cabbages versatility to good use

Want to get ahead? Buy a cabbage.

In the upcoming weeks cabbage is going on sale — cheap. But don’t wait for St. Patrick’s Day to consume that cabbage. Not only is cabbage a culinary workhorse but it’s really healthy. Cabbage is an excellent source of vitamins C, K and B6. Also, it’s a great source of manganese, potassium, folate and fiber.

Cabbage is such an underrated vegetable. Its versatility is virtually endless. It can be eaten raw or braised, sautéed, baked, grilled, broiled and boiled. It can be made into slaw, salad, soup, stir fries, cabbage rolls, egg rolls and fermented into kimchi or sauerkraut. If you only think of the bland boiled stuff of days gone by, it’s time to explore.

If you’d like to showcase cabbage as the superstar she is, try this recipe. It uses pappardelle, very broad flat pasta noodles originally from the region of Tuscany. You can substitute fettuccine or wide egg noodles if you can’t find it.

CABBAGE RIBBONS WITH BACON,

SAGE AND PAPPARDELLE

What you’ll need:

2 tablespoons butter

1 tablespoon olive oil

Fresh sage, about 12 leaves

1 clove garlic, thinly sliced

1/2 pound bacon, sliced into long strips

1 head cabbage, sliced into ribbons

1/2 large onion, sliced into strips

1 8.8-ounce package pappardelle

1 14.5-ounce can chicken broth

Parmesan

Black pepper

Here’s how:

Begin by slicing all the ingredients as indicated. The beauty of this dish comes from all the long ribbons of cabbage, bacon and pasta swirled together. Try to match the width of the pappardelle when slicing the cabbage.

Set a stock pot with salted water to boil and preheat the oven to 400 F.

Begin by preparing the garnish. In a small skillet on low heat, melt 2 tablespoons butter with one tablespoon olive oil. Add the sage leaves and cook until crisp, about 3 minutes. Drain on paper towels.

Next, add the garlic and sauté until slightly browned. Remove and drain with the sage. Set this amazing garlic and sage infused butter aside.

Next, in a large (6 quart) fry pan on medium heat, cook the bacon until barely crisp but not crumbly. Set aside. Drain all but one tablespoon drippings from the pan. (If you leave a little more, I won’t tell anyone). Sauté the onion until softened and add the cabbage. You may need to work in batches.

Once the cabbage is softened and coated in bacony goodness, place on a baking sheet. Roast in the oven for 10 minutes, turning once during cooking. You could skip this step, but the little bit of caramelization gives this dish amazing depth of flavor.

Meanwhile, boil the pasta according to package directions. Place drained pasta in the skillet you used for the bacon, return the bacon, add roasted cabbage and onions. Add chicken broth and mix it all together.

Serve drizzled with the sage butter and topped with the crispy garlic, sage leaves, shaved Parmesan and a generous grind of pepper.

Cabbage will keep well for one to two months in the refrigerator, so stock up while it’s on sale.

Why did the cabbage win the race? It was ahead. Can we still be friends?

Lifestyle expert Patti Diamond is the recipe developer and food writer of the website “Divas On A Dime – Where Frugal, Meets Fabulous!” Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com.

Don't miss the big stories. Like us on Facebook.
THE LATEST
Four-ingredient recipes make shopping easier

Now that we’re making a wish list rather than a grocery list, it’s nice to have a few less ingredients on it. So, here is a collection of easy-to-prepare recipes that require only four or fewer ingredients. Of course, you can embellish with additional ingredients if you wish, but these recipes are truly tasty as written.

St. Christopher’s cross renovated

One of the city’s oldest landmarks, the cross that sits at the corner of Arizona and Utah streets at St. Christopher’s Episcopal Church, was recently given a fresh look.

Ingredients give chicken soup healing properties

Can chicken soup really boost your immunity? Or is that a myth? All my childhood memories of being under the weather include a big bowl of culinary comfort because my mother made a vat of chicken soup the moment anyone started to sniffle. Yours too?

Virus turns ‘Science Mom’ into viral sensation

An idea to help out a friend whose kids were stuck at home from school has turned into a viral sensation for Boulder City’s Science Mom Jenny Ballif.

Center keeps seniors fed, checks on well-being

For many of the community’s older residents, the Senior Center of Boulder City is a place of refuge. It feeds their souls with camaraderie and literally keeps them well-fed.

Distilleries struck gold with Nevada miners

Any mining town — be it for coal, gold, silver, salt, lead, zinc or whatever — from the earliest days of the community or when the mining began, had some form of alcoholic beverage. It was either fermented nearby or was already on site in the hands of one or more of the miners.

Take stock of what’s on stock

If you had to stay in your home without leaving for 14 days, could you do so in comfort? That’s the question and it’s causing a lot of concern. The intention is to be prepared should you choose to not leave your house.

Auxiliary comes out swinging on hospital’s behalf

When it comes to raising funds to support their cause, members of the auxiliary at Boulder City Hospital have come out swinging. Golf clubs.

Seen on Scene: At Cops, K-9s and Coffee

Celia Shortt Goodyear/Boulder City Review