Lemon Cabbage and Noodles

Image and Recipe Copyright © 2003-2010 Jennifer Iserloh

Cabbage and noodles is an Eastern European staple. This one is high in protein with the addition of cottage cheese. Eat this dish in late fall or winter when cabbage is prevalent. The added fresh lemon will keep away the sniffles!

Serves 4

Ingredients

1 pound whole wheat pasta, angel hair, spaghetti, or linguine
1/2 small head of Savoy cabbage, outer leaves removed and shredded (about 3 cups)
1/4 cup olive oil
2 tablespoons trans-fat free margarine
1 lemon, zested and juiced
1 tablespoon balsamic vinegar
1 cup of low-fat cottage cheese
1/4 cup Parmesan, grated
1-2 teaspoons of sugar
1/2 teaspoon salt to taste

Directions

Cook the pasta one minute less than the package directions indicate. Reserve one cup of the cooking water, drain the pasta, and set aside.

Heat the olive oil in a large, heavy skillet over medium heat. Add the margarine to the hot oil. When the margarine foams, add the cabbage and sprinkle with salt. Over medium heat, sauté the cabbage until it begins to soften, but does not brown (about 10-15 minutes). Add the lemon zest and vinegar, cooking an additional 2 minutes until the zest becomes fragrant.

Over low heat, fold in the pasta, a little of the pasta water, the cottage cheese, and lemon juice. Sprinkle with the sugar and season with salt to taste. Add additional pasta water if the mixture is too dry. Serve immediately.

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Make It A Meal

Serve with Turkey Burger or Sauteed Spinach.

Wine Pairing

Chardonnay, Rose

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