Cabbage greens with pasta

November 27, 2006 at 8:12 pm (Beans, B_minus (2 stars, okay), Cruciferous rich, My brain, Pasta, Quick weeknight recipe, Starches, Vegetable dishes)

At the last farmer’s market of the year Rick offered me some “cabbage leaves.” He said after he harvests the main cabbage the plants develop loose little heads below the cut–sort of a mini, loose cabbage. He sold me a huge bag of them, which I cooked up and had in the fridge all week. I’ve been enjoying the pre-cooked cabbage greens in this dish.

  • whole wheat penne pasta, 2 ounces measured dry, 4 ounces measured cooked
  • 1.5 cups steamed or boiled cabbage leaves
  • 1 Tbs. reduced sodium soy sauce
  • 1 heaping Tbs. nutritional yeast
  • 1 Tbs. olive oil
  • 1/2 cup cannellini beans, rinsed well (optional)

This is obviously another variant of beans and greens, but it’s a simple one since no pan is required once the greens are cooked–just mix and serve. It has a mild but rich and savory gravy from the yeast and oil and soy sauce. Plus by using raw olive oil the omega-3 fatty acids are not destroyed. I also tried using the oil to saute some onions, but the fruity olive flavor disappeared, and the dish didn’t taste as rich. I tried bumping up the seasonings by adding garlic powder and paprika, but it again drowned out the subtle but delicious yeast gravy flavor. The simplest combination is the best I think.

Rating: B

Permalink Leave a Comment