A Low Starch Alternative to Pasta

A Low Starch Alternative to Pasta

From Ombailamos:

This is something my mom said she'd tried, a while back, and I honestly don't remember if I ever did it before but I think not.  Anyway, it was really good, and adds a serious load of vegetables to our lives, and on top of that it's relatively cheap and laughably easy.

CABBAGE WITH PASTA SAUCE AND ITALIAN SAUSAGE
Ingredients: one head of regular old cabbage; one jar of pasta sauce of your choice (I like Classico); one package of Italian-style sausage (I like Aidells); olive oil.
Wash and drain the cabbage; quarter it; trim out the core; cut each quarter lengthwise; now slice into half-inch pieces.  Transfer as you go into a large saute pan - I used our paella pan.
Drizzle about 2 TBSP of olive oil over the cabbage, toss, and put over medium-low heat (1/3 way up the dial) under a loose-fitting lid.  Let cook, stirring occasionally, until slightly caramelized but not soft - about 25 minutes.
While the cabbage is cooking, slice the sausages lengthwise (I used a whole package of four), then into quarter-inch chunks.  When cabbage is browned, add sausage to the pan and heat through - a couple of minutes.
When close to time to serve, pour over the jar of pasta sauce and heat through - another minute is all you'll need at this point.
Total cooking time: about thirty minutes.  Total prep time ... well, it took me maybe three minutes to dissect the cabbage.
Note: you can cook it faster if you want to watch the pan more vigilantly.  You have to keep the cabbage moving if you bring the heat up, though.  Scorched cabbage is not much good with anything, even tasty mushroom & olive red sauce.
What is good about this?  The cabbage is still a little al dente - it gives you some bite.  One head of cabbage will feed four with ZERO starch, plenty of added fiber, extra nutrients, and fewer overall calories than the same sauce & sausage served over spaghetti noodles.
And of course, like anything with red sauce, this was admirably accompanied by a nice glass of wine.
What is bad?  Nothing, really.  You can make it purely vegetarian, or add ground meat - depends entirely on your taste.  Whatever you would usually serve over spaghetti, you can serve over sauteed cabbage.
The only real caution I would give is this ... cabbage = Drano.  If you're not accustomed to eating a good bit of fiber, be prepared for a higher-than-usual rate, and volume, of intestinal transit.  Just sayin.
A Butterfly Hatches and I Have To Go To Work

A Butterfly Hatches and I Have To Go To Work

Give 'Em What They Want

Give 'Em What They Want