What would you do with a half of package of spaghetti, a half a package of cole slaw mix and just too many corn chip crumbs? I have cooked different kinds of cabbage and noodles for years and so far, we have liked the resulting dishes. Today, I found a recipe here from Martha Stewart. It certainly fits the bill, almost........ I have no cream in the house so I subbed in sour cream which I am sure will work. Rather than Savoy cabbage, I had this partial bag of cole slaw mix so I get a few carrots into this recipes, which is definitely a plus. No way, was I using 5 tablespoons of butter but 3 tablespoons of olive oil goes nicely. Other than that, the recipe pretty much flowed.
I realize that cabbage is a debated vegetable. Some love it and some hate it. I think, it is the prep that makes the difference. It is hard for me, to understand, not enjoying stuffed cabbage, such a strengthening dish. Also, a wonderful dish is a cabbage and noodle dish with brown sugar and lots of black pepper. Yummy.
I hope, we all give cabbage a chance-------just don't ask me to give asparagus, a chance. :) Not fair, I know.
* As I typed the recipe in, I see I did something differently. I did not see the second pan. I just made it more clear in the recipe instuctions. I added the cabbage and pasta to the bread crumbs and cooked it all together. To make up for the mistake, I will top it with come additional crumbs and Parmesan.
Spaghetti with Cabbage and Corn Chip Crumbs
8 ounces gluten-free spaghetti
3 tablespoons olive oil
1/4 teaspoon minced garlic
1/2 cup ground corn chips
2 - 3 cups shredded cole slaw mix
1/2 cup water
3 tablespoons sour cream
1/4 cup finely grated Parmesan cheese
Bring a pot of salted water to a boil.
Heat remaining 2 tablespoons oil in another skillet over medium-high heat. Add cabbage, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.
Add pasta and reserved 1/2 cup cooking liquid to cabbage. Cook for 1 minute.