Raised from Scratch

growing up outside the box: alternatives to processed food and television

Purple Cabbage Pasta with Swiss Chard August 31, 2012

Even toddlers like eating soft purple cabbage! It’s super sweet when caramelized with red onion, and slippery fun for playful fingers that make their way into the bowl. Read all about cabbage’s amazing health benefits and cancer fighting compounds here.

Purple Cabbage Pasta with Swiss Chard

2 T. olive oil

1 large red onion, thinly sliced

6 large garlic cloves, minced

1 medium head cabbage, thinly sliced (4-6 cups)

16 oz pasta (Tinkyada brand recommended for gluten-free pasta)

salt and freshly ground black pepper, to taste

1/2 cup toasted walnuts, chopped

1 bunch swiss chard, stems removed, leaves washed and roughly chopped

1 t. apple cider vinegar (optional)

In a large sauté pan, heat the olive oil. Add the sliced onions, cover and cook over medium-low heat, stirring occasionally until tender and glistening, about 10 minutes.

Add the garlic, cook 3 minutes longer, uncovered, stirring periodically. Add the cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

Meanwhile in a large pot, cook pasta in salted water according to package directions (when cooking the gluten-free pasta I notice it never takes as long as the package instructions indicate…check frequently to prevent mushy noodles). Drain pasta, reserving 2 cups cooking liquid. Allow pasta to sit in colander covered with a lid or plate while returning reserved cooking liquid to empty pot in which to cook the greens. Over medium-high heat boil swiss chard 3-4 minutes until greens are tender and tasty (too short and they will taste bitter, too long and they loose their flavor). Drain swiss chard, add 1 t. apple cider vinegar and season with salt and pepper. Return drained pasta to cooking pot.

Add the cabbage-onion mixture to the pasta in the pot and season with salt and pepper. Mix in swiss chard or serve on top of pasta after plating. Serve sprinkled with toasted walnuts.

Recipe adapted from Color Me Vegan cookbook by Colleen Patrick-Goudreau, which I adore and am so happy no one else has requested from the library, enabling me to renew it over and over again until I can buy it.

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2 Responses to “Purple Cabbage Pasta with Swiss Chard”

  1. Sarah Green Says:

    Made this tonight. Substituted spinach, added more vinegar for extra tang, and topped with parmesan. Delicious!


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