Prep 10 mins
Cook 25 mins
This is from June 2007 issue of GH - haven't tried it yet but sounds like an interesting way to use red cabbage!
- 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)
- 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.
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.