Red Cabbage and Spaghetti
Red cabbage with whole wheat spaghetti is my take on the classic haluski. Growing up in Pittsburg there was a lot of Polish influence. We even had haluski at our family gatherings as it was cheap, easy to make and delicious!
The classic version uses egg noodles and often you will find the cabbage fried in lots of butter or bacon grease. While that is absolutely amazing, I often want something a bit lighter and healthier. Red cabbage has a more floral and peppery profile which I love. Finishing with a quality extra virgin olive oil and pepper compliment the natural flavor of red cabbage. As for the pasta, I think whole wheat lends to the dish better than regular.
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- 1 lb Whole wheat spaghetti
- 1 Medium head of red cabbage
- Prepare the cabbage
Rinse and pat the cabbage dry. Carefully cut in half then cut the core out of each half. Thinly slice the cabbage lengthwise.
For extra fine cabbage you can use a mandoline. - Fry the cabbage
Place the cabbage in a pan over medium heat and a tablespoon of olive oil. Cover and cook for around 20 minutes or until the cabbage is soft and starts to turn golden. If the cabbage is frying too quick reduce the heat and add a splash of water.
Butter or bacon grease can be used instead of olive oil. - Boil the pasta
While the cabbage is cooking boil a large pot of water. Season generously then add the pasta. Cook according to instructions on the box.
- Toss together
When both are done add a splash of the pasta water to the cabbage and add the spaghetti. Toss to combine.
Serve with a drizzle of extra virgin olive oil and freshly cracked pepper.