My mom pointed out that I haven’t posted a recipe for a while, so here’s what I made for dinner tonight. This recipe is liberally borrowed from Mark Bittman and slightly modified.
- 1/8 c olive oil
- 2 cloves garlic, chopped fine
- 2 bay leaves
- Pinch red pepper flakes
- 1/2 a small savoy cabbage, cored and shredded
- 1/2 c chicken stock
- Fresh ground pepper to taste
- Spaghettini pasta, cooked al dente
- Fresh grated parmasean cheese
Place oil, garlic, red pepper flakes, and bay leaves in a saute pan and heat to medium. Cook until garlic is just starting to brown. Remove bay leaves. Add cabbage and cook on high until cabbage is wilted. Add stock and pepper, then continue to cook at medium-high for 8-10 mins.
While waiting for the cabbage to finish, cook the pasta, drain, and return to the pot. Add cabbage mixture, toss, and serve. Top with grated parmasean and some more pepper.
Serve with whatever wine you like. We had a light pinot noir that didn’t quite stand up to the garlic, so you might want something a little more robust.