StirCrazy! Cavatelli, onions, cabbage, currants xpost

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* Exported from MasterCook *

 

Cavatelli with Onions, Cabbage and Currants

 

Recipe By :Susan Jane Cheney, Stir Crazy (1998)

Serving Size : 4 Preparation Time :0:00

Categories :Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons canola oil

2 teaspoons extra-virgin olive oil

2 large sweet onions -- sliced thin

8 cloves garlic -- minced (8-12)

6 cups thinly sliced cabbage

1/4 cup dried currants

1/4 cup dry red wine

3/4 pound cavatelli (short pasta) -- cooked al dente

2 teaspoons fresh lemon juice

Salt -- to taste

Freshly ground black pepper -- to taste

1/4 cup chopped fresh parsley

 

Set a wok over medium-high heat and add both oils; tilt the pan to coat the

sides. Add the onions and stir-fry for 2 to 3 minutes, until translucent. Add

the garlic, to taste and continue stir-frying for 5 to 10 minutes, until the

vegetables are soft and sweet tasting.

 

Gradually add the cabbage, stirring all the while. Stir-fry for 3 to 5 minutes,

until the cabbage is wilted. Add the currants and wine. Stir-fry for 3 to 5

minutes longer, until the currants are soft and cabbage is tender.

 

Add the cooked pasta and lemon juice to the wok and toss everything together.

Season with salt and pepper. Add the parsley. Toss again and serve immediately.

 

Source:

" Chapter: Oodles of Noodles "

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Per Serving (excluding unknown items): 450 Calories; 6g Fat (12.7% calories from

fat); 14g Protein; 83g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 40mg

Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Vegetable; 1/2 Fruit; 1 Fat.

 

NOTES : Here's a quick-to-fix, satisfying supper dish. Use green or red cabbage

to or a combination to as you please. [Calories: 399; Carbohydrates: 73 g Total

fat: 5 g Protein: 10 g Cholesterol: 0 g Sodium: 29 mg]

 

Nutr. Assoc. : 0 0 0 0 4920 0 0 26044 0 0 0 0

 

 

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