Comforting Cabbage for a Snowy Day
You don’t have to be Irish to think of cabbage as comfort food. Amy Cotler, author of The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food happens to be married to an Irishman who loves nothing more than cabbage (and potatoes), which are locavore staples. One of Cotler’s goals is to make locavorism easy, accessible, and affordable—and recipes like this prove that she can.
Weekday Noodles and Cabbage with Caraway
Exact measurements aren’t necessary for this dish. Use whatever seasonal cabbage is on hand and any kind of pasta, though I find egg noodles especially cozy. And you can easily leave out the carrot and dill if they’re not around. In other words, you can’t go wrong!—A.C.
Makes 2 portions
2 tablespoons butter
1/4 teaspoon caraway seeds
About 5 cups or 10 oz shredded cabbage
1 carrot, cut how you wish, optional
Salt, preferably kosher or sea salt
About 8 oz dried egg noodles, medium or large
Generous amount of freshly ground pepper
Chopped fresh dill, optional
1. Melt the butter and set aside. Make sure the caraway, cabbage and carrot, if you are using it, are ready. (To shred cabbage, simply cut across it in thin slices.)
2- Bring about 2-3 quarts of water to a boil. Add salt and noodles. Cook until al dente, cooked but slightly firm to the touch, adding cabbage and carrots to the pot a minute or two before it is done. Drain, leaving some of the water still clinging to the noodles.
3-Toss the noodle mixture with the butter and caraway. Add a generous amount of salt and freshly ground pepper to taste. Serve immediately in warm bowls, sprinkled with dill, if you are using it.(0) Comments