PASTA WITH CARAMELIZED ONIONS AND CABBAGE

SERVES 6 to 8

This pasta and cabbage recipe is easy, healthy and delicious. It is especially good with whole wheat pasta. The pancetta adds flavor, but may be omitted for a vegetarian dish.

INGREDIENTS

3 tablespoons olive oil, divided

2 ounces pancetta, diced

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

6 cups thinly sliced cabbage

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, preferably whole wheat

Freshly grated Parmesan or Romano cheese

Heat 1 tablespoon of the olive oil with the pancetta over medium-high heat. Sauté until the fat has rendered, about 5 minutes. Remove the pancetta and drain on paper towels. Discard the fat in the pan. Add the remaining 2 tablespoons olive oil to the pan. Add the onions, reduce heat to medium-low, and sauté until soft and caramelized, about 20 minutes. Add the garlic and sauté one more minute. Return the pancetta to the pan and 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.

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