The Cabbage Commitment, Part II

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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.Bratcabbagepasta

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.

Here’s the recipe for the Salad – you’re on your own for the Brats.

Warm Cabbage Pasta SaladCabbagepasta

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.

12 thoughts on “The Cabbage Commitment, Part II”

  1. How funny to see which American products are sold overseas — I always imagine that the store manager tasted brats on a visit to the US, and just had to get them for his shop!

  2. Pasta and cabbage together. Wow, that’s a new one for me, but it looks so silky and, yeah, there’s vinegar in it, and ooh! Gotta try it.
    (BTW: Was that an Irish joke about the cabbage lasting all year? Thought so.)

  3. I’m trying to picture the size of cabbages in Ireland! Can’t quite do it.
    Your pasta looks so wonderful. It will definitely be on our menu soon since we happen to have some cabbage in the fridge.
    Thanks so much for sharing with Presto Pasta Nights.

  4. Lydia, it is interesting to see what makes the ‘International Foods’ section – some very strange things…
    CC, they were huge, barely fit in the fridge!
    Ruth, thanks, I’m really enjoying all of the wonderful pasts 🙂

  5. I happen to have all the ingredients. It’s on the menu for tonight. It looks great.

  6. Leave it to the French to have a wine-infused brat!!! I think we have “italian”, “cheese”, and “regular” Johnsonvilles. I like your choices better. I would go for the “wine” myself!

  7. No! Johnsonville Brat in France? How amazing!!! I will always look at them differently now! :):) And I dearly want to see an Irish cabbage. That pasta salad would be perfect with a brat.

  8. Farmgirl, our sausage choice often includes duck with olives, or chicken and walnut, but never cheese, which is strange because they will stuff a veal roast with cheese….
    Sher, I’ve only seen them 2 or 3 times…the first time I started to laugh so hard the locals probably thought I was crazy…. well, actually, just another crazy Brit. (they can’t tell the accents apart – we’re all anglais)

  9. My father used to make a Czeck dish called Halushki, which is cabbage and noodles with butter and as I remmber, confectioners sugar to sweeten it and maybe some pot cheese as well..
    Your dish reminded me of this, and I’m gonna’ give dad a call and see if he remembers the recipe…

  10. TBTAM, My mother liked to put cabbage or kraut with noodles and browned butter…. She liked to put browned butter on everything… Cheese could be good!

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