I don’t like when people put up pictures of their food on Facebook but I also hate forgetting recipes that actually turn out to be awesome thus, the recipe of the week. Tonight’s was lightly buttered cabbage with pasta, roasted farm fresh okra, green spinach and fruit smoothie.
Buttered Cabbage & Pasta
3 tablespoons butter and a splash here and there of vegetarian vegetable stock for moisture
1 medium onion, chopped
1 medium head green cabbage, chopped (5-6 cups total)
Salt and pepper to taste
3 cloves of garlic
8 ounces dry pasta (I used penne)
Set a large pot of salted water on to boil.
In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the shredded cabbage, a few good pinches of salt, freshly ground black pepper and the garlic. Cook, stirring occasionally, until the cabbage is tender, 8-10 minutes.
Meanwhile, cook the pasta in the salted water until al dente; drain. When the cabbage is tender, add the cooked pasta and toss well. Taste for salt and adjust seasonings if necessary.
Go to your little local farmer’s market to buy your okra because it’s cheaper and in so much better of condition.
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.