Caramelized Cabbage With Farfalle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 3 | T | Butter |
| 3 | T | Oil |
| 1 | Sweet onion, thinly sliced | |
| 2 | Cloves garlic, minced | |
| 1 | Head Savoy or green cabbage | |
| cored and shredded | ||
| 2 | T | Sugar |
| 1 | t | Freshly ground black pepper |
| 2 | T | Poppy seed |
| 1/4 | lb | Farfalle noodles, freshly |
| cooked and drained |
INSTRUCTIONS
http://bpe.com/food/recipes/ferrary/index.html Monthly Market Basket Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer In a large skillet, heat the butter and oil. Cook the onion until very soft, about 10 minutes. Add the garlic and cabbage and cook until limp, about 5 minutes. Stir in the sugar and continue cooking until the cabbage turns golden-brown, about 20 minutes. Stir in the pepper and poppy seed and toss with the farfalle. Serves 4-6 as a first course or 2 as a main course. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 881
Calories From Fat: 737
Total Fat: 84g
Cholesterol: 91.6mg
Sodium: 11mg
Potassium: 189.2mg
Carbohydrates: 33.5g
Fiber: 4.1g
Sugar: 25.8g
Protein: 4.1g