It is starchy and delicious and my kids gobble it down. My sister-in-law found this recipe originally and tried it because her husband would not eat cabbage... and guess what? He loved this. We do too.
Our crib notes: We cut down the total butter amount a bit and use half olive oil/half butter. We add lots of extra garlic because it is divine. We use dried sage if we don't have fresh. You can get a big wedge of pecorino romano cheese (the cheese used in this recipe) at Costco for a steal and it says fresh in your fridge for a long time. My husband likes to serve grilled or fried chicken on the side, and my sister-in-law adds ground turkey to the recipe. Me? I like it sans meat. Just good old cabbage and straw. And sometimes with grilled mushrooms. Yum.
Enjoy. We sure do.
Reposted here for ease:
Cabbage and Straw by Rachel Ray
- 2 russet potatoes, peeled and cut into ½-inch dice
- 1 pound fettuccine or pappardelle pasta
- 1 small head Savoy cabbage (about 1-1/4 pounds)—quartered, cored and shredded
- 1 stick (4 ounces) unsalted butter, cut into small pieces
- 3 garlic cloves—smashed, skins removed and cloves halved
- 16 fresh sage leaves, 6 whole and 10 thinly sliced
- 1 teaspoon coarsely ground pepper
- 1½ cups freshly grated Pecorino Romano cheese
- Bring a large pot of water to a boil; salt it. Add the potatoes and cook for 7 minutes. Add the pasta and cook for 2 minutes. Stir in the cabbage and cook for 5 minutes.
- While the potatoes and pasta are working, melt the butter in a large, deep skillet over medium heat. Add the garlic and whole sage leaves. Cook until the sage is crisp, 3 to 4 minutes. Remove the garlic and sage leaves to a small plate.
- Add the sliced sage and ground pepper to the skillet; just before draining the potatoes, pasta and cabbage, add 2 ladles of the starchy cooking water.
- Drain the potatoes, pasta and cabbage and add to the skillet. Stir it all together, adding the Pecorino Romano as you work to get a cheesy, buttery coating. Adjust the salt and garnish the pasta with the reserved whole sage leaves and garlic.