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Two people + one head of cabbage = plea for creativity.
The really good thing about cabbages in France is that they are not nearly as big as cabbages in Ireland. Like potatoes, the Irish do love their cabbage. And they grow big ones. I only bought one head of cabbage the entire year we lived in Ireland and we had cabbage at least once a week!
Here in France I can usually use one up in 2 or 3 meals. I started this cabbage off with Asian Chicken and Cabbage Salad. But what to do with the rest? It’s Summer Cooking time so all of the usual cooked cabbage recipes were out.
Inspiration came at the meat counter at our local Carrefour. Johnsonville Brat’s. Yes folks, that’s correct! Right here in the heart of France is the good old American Johnsonville Brat, although I’m not certain if these particular flavors are actually in the American supermarkets.
I had a choice of White Wine and Green Onion, Paprika and Tomato, Spicy or Regular. We went with the White Wine, naturally.
From my college days I know that the required accompaniment to a Brat is sauerkraut, which is made with cabbage so there you have it: Grilled Bratwurst with Warm Cabbage Pasta Salad.
1 cup fusilli
1 large or 2 medium onions
2 cups shredded cabbage
1/4 cup chicken stock
1 tbs brown sugar
1 tbs olive oil
1 tbs butter
1 tbs Dijon mustard
2 tbs white Balsamic vinegar or sherry vinegar
Cook pasta according to package directions. Peel and thinly slice onions. Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16″ – 1/8″ (.3cm). Put onions and cabbage into a nonstick skillet, add stock, cover and bring to a boil. Simmer 5 minutes. Uncover and cook off stock. Add butter, oil, sugar and stir-fry over medium heat until starting to brown. Reduce heat to low and let slowly start to caramelize, cooking another 15 minutes. Just before adding the pasta stir in the mustard and vinegar. Drain pasta and toss with cabbage and onions. Serve.
This is my entry for Presto Pasta Night hosted (and founded by) Ruth of Once Upon A Feast Check her blog on Friday for the complete recap of all the lovely pasta dishes.
As to the rest of the cabbage? There wasn’t much left and, well, we sort of just nibbled on it with a glass of wine…and then there was none.