Linguine con Cavolo Rosso


Also known as Linguine with Red Cabbage.  GREAT with shrimp tossed in at the end.Cabbage is not evil, just misunderstood.  We all know we need our fruits and veggies, however cabbage is often overlooked or plain avoided due to the fact that most people have never enjoyed cabbage cooked properly.  Its tough leaves wilt and soften beautifully when cooked over low heat for longer periods.

And it’s healthy!  In addition to getting a good dose of vitamins K, C and some fiber too, cabbage promotes gastrointestinal and cardiovascular health.
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 medium red onions, very thinly sliced
  • 4 garlic cloves, minced
  • 2 pounds red cabbage, thinly sliced (8 cups)
  • 1 pound linguine
  • Salt and freshly ground pepper
  • 1 cup Greek feta cheese, crumbled (4 ounces)

In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.  Enjoy!