Super simple, this rustic pasta of Polish origin highlights the flavors of fresh produce abundant in spring, summer and fall. The ingredient list is short, the cooking time is quick and it pairs well with roasted pork loin for a dinner suited to mushroom lovers (like me) and otherwise inclined family members alike.
The combo of cabbage and mushrooms may seem a little weird at first...but it isn't. The mushrooms bring an earthy, meatiness to the mild freshness of gently cooked cabbage right out of the garden (or farm, or market). An onion, olive oil, salt and pepper are all you need with this one. Whatever you do, resist the urge to add parmesan cheese!
Pasta with Mushrooms and Cabbage (adapted from Rose Petal Jam p. 50):
This takes 5 minutes of prep, time to boil water and 15 minutes to cook.
It servers 4.
1/2 medium green or white cabbage
11oz mushrooms, sliced
1 large onion, chopped
1 pound fresh egg pasta (the book has a great recipe for homemade pasta, I like to buy pappardelle)
1 Tablespoon olive oil
Bring a pot of salted water to boil.
Cut the cabbage in half lengthwise, wrap one half up in plastic wrap and refrigerate for later. Put the other into the boiling water and simmer gently for 5 minutes, pluck it out with tongs and drain. Keep the water simmering, add the pasta and cook while you chop the onion and cooked cabbage and slice the mushrooms. Drain the pasta when it is just barely cooked, per packaged directions.
In a large skillet or wok, heat the olive oil. Fry the onion and mushrooms with a bit of salt. When the onions are soft and the mushrooms are as done as you like them, add the pasta, cabbage and a bit more salt and pepper. Toss and taste, adjust salt and pepper, serve right away.
For additional protein, roast a pork loin ahead of time and serve slices alongside the pasta. If your kids don't like mushrooms, only put 1 or 2 on their plate. The cabbage is barely noticeable.