PASTA WITH CARAMELIZED ONIONS AND CABBAGE

SERVES 4

This is easy, healthy and delicious. The pancetta adds flavor, but may be omitted for a vegetarian dish.

INGREDIENTS

1/4 cup olive oil

2 small onions, cut into 1/4-inch slices and broken into rings

6 cups thinly sliced cabbage

2 ounces pancetta, diced

4 large cloves garlic, minced

2 tablespoons dried oregano

Salt and pepper to taste

2 tablespoons balsamic vinegar

Water as needed

1 pound pasta, such as penne rigata

Freshly grated Parmesan or Romano cheese

Heat olive oil over medium-low heat. Add onions; sprinkle with salt and pepper. Sauté until soft and caramelized, about 20 minutes. Add pancetta and sauté another 5 minutes. Add garlic and stir. Add the cabbage, oregano, salt, pepper and balsamic vinegar. Stir well. Add just enough water to cover the bottom of the pan. Cover and cook over medium heat until very tender, about 45 minutes, stirring often and adding a little more water if it dries out. Meanwhile, cook pasta according to pasta directions for al dente. Add to the pan when the cabbage is done; toss well to combine for about 5 minutes. Serve hot, passing cheese separately.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.