Who says an awesome dinner can’t be based on cabbage?
First we had Okonomiyaki now, this!
This cabbage really will melt in your mouth. And I think it may even be acceptable to non-cabbage eaters.
Its only downfall is that Meltaway Cabbage may have to be reserved for the weekends due to the long cook time. Spending just over an hour cooking a weeknight meal does not happen often at Duke’s House.
Fortunately, Chris got home late tonight, so this meal stood a chance of being eaten, but on a typical night Chris would be two frozen dinners deep before the cabbage had been cooked to meltaway goodness.
I served the cabbage with tofu that was dredged in a mixture of flour, corn starch, and paprika, then lightly browned in a skillet. The tofu complimented the cabbage well.
When I make this again, I may try to incorporate Sweet Thai Chili Sauce. I don’t know that it needs it, but Chris and I both really like Sweet Thai Chili Sauce and I can imagine that it would be pretty good.
Adapted from The Local Cook.
- 2 tbsp yogurt butter
- 1/2 head cabbage, shredded
- 1 small onion, diced
- 1 tbsp paprika
- 1 tsp salt
- 6 oz. pasta
- pepper to taste
- sour cream (for garnish, I used fat free)
- Melt the butter in a large pot with a heavy bottom.
- Add the onion and sauté until tender.
- Add the paprika and sauté further.
- Stir in the cabbage and salt and cook on very low heat for one hour stirring occasionally until the cabbage is soft. (The longer the cabbage cooks, the sweeter it will be.)
- Mix the pasta in. Add pepper to taste.
- Serve with sour cream.
Servings ~ 3
Calories (not including sour cream or the tofu pictured) ~ 278, Fat ~ 6 g, Carbohydrates ~ 56 g, Protein ~ 11 g