Recipe by MA HIKER
This is from June 2007 issue of GH - haven't tried it yet but sounds like an interesting way to use red cabbage!
Top Review by Pixie's Kitchen
My husband and the kids loved this dish! It was really sweet smelling as it cooked. I took pictures of the dish and will post them soon. Thank you for posting such an interesting but good recipe.
- 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 See How It's Made
- Heat large covered saucepot of cold water and 2 tsp of salt and bring to boiling over high heat.
- Meanwhile discard any tough outer leaves from cabbage. Cut cabbage into quarters; cut core from each quarter. Then thinly slice cabbage.
- In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook about 8 minutes or until tender, stirring occasionally.
- Add garlic and cook 1 minute, stirring.
- 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.
- About 5 minutes before cabbage is done, add pasta to boiling water and cook as label directs.
- Reserve 1/4 cup pasta cooking wat4er; drain pasta.
- Stir pasta into cabbage mixture in skillet; add cooking water if mixture seems dry.