Red Cabbage Spaghetti With Golden Raisins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is from June 2007 issue of GH - haven't tried it yet but sounds like an interesting way to use red cabbage! Ingredients:
salt |
1 small red cabbage head (about 1 1/2 pounds) |
1 tablespoon olive oil |
1 small onion, chopped |
1 garlic clove, crushed with press |
1 cup apple juice (or cider ) |
1/2 cup golden raisin |
1 pinch ground cloves |
8 ounces spaghetti (i prefer angel hair) |
Directions:
1. Heat large covered saucepot of cold water and 2 tsp of salt and bring to boiling over high heat.
2. Meanwhile discard any tough outer leaves from cabbage. Cut cabbage into quarters; cut core from each quarter. Then thinly slice cabbage.
3. In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook about 8 minutes or until tender, stirring occasionally.
4. Add garlic and cook 1 minute, stirring.
5. Stir in cabbage, apple juice, raisins, clove and 1/2 tsp salt. Cover and cook about 15 minutes or until cabbage is tender, stirring occasionally.
6. About 5 minutes before cabbage is done, add pasta to boiling water and cook as label directs.
7. Reserve 1/4 cup pasta cooking wat4er; drain pasta.
8. Stir pasta into cabbage mixture in skillet; add cooking water if mixture seems dry.
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