I was out of town last weekend, and, though it was just for a couple of days, I had things in my fridge that I couldn’t be sure would last til we got back. I found myself with a nice block of free time a few days before, and decided to devote it to cooking. Not only would I save my produce before it hit the point of no return, but there’d be food at the ready…so helpful because the several days leading up to the weekend were full, too.
And among the several things I wanted to be sure to use was the three-quarters of a head of purple cabbage (in case you were keeping track!) I still had remaining from the two heads of cabbage my friend had given me a few weeks ago, and which I have already reported on here twice.
So here’s my third entry, which actually is a two-for-one.
I prepared the cabbage one way, and then used it in two ways. I shredded it to about a 1/2″ width, tossed it into a bowl, and microwaved for six minutes. I checked it every two, because I didn’t really know how long it would take. Six minutes gave me limp and crunchy.
A third of that I used in a potato salad, and the rest in a pasta dish.
Here they are.
For the purple cabbage and potato salad, I cooked 1 1/2 pounds of small yellow potatoes, cut bite-sized, til firm, and then drained. I tossed them with 1 1/2 tablespoons of rice vinegar, seasoned with salt and pepper, and let them cool. Then I combined that third of the cabbage I’d set aside; the potatoes; 1 tablespoon of capers, 6 or 7 basil leaves, shredded; 1 clove of garlic, minced; and a generous handful of diced white onion. I stirred in a little canola oil to coat for a light flavor. Salt and pepper to taste. Really liked the tang of the vinegar and capers.
For the purple cabbage and pasta, I checked my cupboard to see if I had anything like a fettuccine. I didn’t. What I had was three-quarters of a 9-ounce box of no-boil lasagna noodles. It would do. I wanted something to echo the ribbony lengths of cabbage, so I broke the lasagna sheets lengthwise. Or attempted to. Some looked more like shards, but no matter! I already had a pot of water on to boil, because I’d also been cooking off artichokes and corn!, so I tossed the pasta in, brought it back to the boil, and cooked til ready, between 4-6 minutes. Drained and rinsed to cool.
I combined the remaining purple cabbage with the noodles, and added 1 clove of garlic, minced; a generous handful of white onion, diced; several basil leaves, torn into smaller pieces; and a good handful of cherry tomatoes, sliced in half. I stirred enough canola oil in to coat, and seasoned with salt and pepper. Fresh. Colorful. Delicious.