Recipe: Weekday Noodles And Cabbage With Caraway
Easy and accessible: Those are the staples in Amy Cotler's book "The Locavore Way." Here's one of her comfort-food recipes.
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!
Weekday Noodles With Cabbage And Caraway
Serves: 2
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.
From The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food
