Every now and then, I come across a cooking term like “braise” and realize I’m not really sure what it means. Thank goodness for Google!
I am a huge fan of drier pasta dishes like this Braised Cabbage Pasta; this was a little too dry for the Husband’s taste. I’d be more than willing to hear some saucey suggestions in the comments section!
Braised Cabbage Pasta
Ingredients (for two servings):
- 1 block extra firm tofu, pressed and drained
- 2 servings Brussel sprouts, trimmed and halved
- 1 tablespoon olive oil
- 3 cups green cabbage, sliced
- 1 cup white mushrooms, sliced
- 3/4 cup red wine (I used zinfandel)
- 2 cups whole wheat spaghetti
- Chili powder
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- After trimming and halving Brussel sprouts, drizzle with olive oil and roast for 30 minutes.
- While Brussel sprouts roast, slice tofu into thin pieces. Preheat George Foreman and place slices on the grill.
- While tofu cooks (for about 5 minutes) and the Brussel sprouts continue to roast, bring a pot of water to boil and heat up a wok to high.
- Toss cabbage in a bit of oil olive and add to the hot wok. Cook until the cabbage begins to brown.
- After 5 minutes, add a generous amount of salt, pepper, and a dash of chili powder to cabbage. Add red wine and mushrooms.
Drink a glass of red wine, if you feel necessary. 🙂
- Add pasta to boiling water.
- Cook cabbage for 15 minutes total and pasta for 10 minutes.
- Combine Brussel sprouts, tofu, pasta, cabbage, and mushrooms. Plate and enjoy!
I really loved this dish! Although, I do think it might work well with a sauce. Any suggestions?
After taking an extremely long nap this afternoon, I woke up and had some healthy snacks while I wrote some freelance articles,
Cereal, raspberries, and Greek yogurt:
And a big bowl of salty edamame:
Currently lounging on the couch, eating a handful of mini Resee’s cups and finishing off my glass of wine. Perfection!
Have a great Sunday evening. 🙂