The JP Special

This is a variation on the “straw & hay” recipes I’ve seen.  I had a really nice head of cabbage on hand from the farmstand and, I’ll tell you it’s not my first this season and it won’t be my last.  Fresh local cabbage is so tasty there’s just nothing like it.  For the people who hate cabbage, I encourage you to get to your nearest farmer’s market, pick up a napa, green, or savoy variety and have at it with this recipe.  A winter treat, truly.

Here’s the latest to come out of my kitchen worth posting.

Winter Cabbage with Pasta:

1/2 lb. linguine (or other flat noodle)

1/2 head napa or green cabbage, quartered and shredded (cut with sharp knife to create short ribbons of cabbage)

2 tablespoons butter cubed into small pieces, plus 1/2 T.

1/4 c. finely grated Parmegianno Reggiano

1/4 c. finely grated Locatelli or Pecorino

2 T. half and half

1/4 teas. freshly grated nutmeg

3 T. finely chopped parsley

Bring large pot of water to boil.  When at rolling boil, add salt and bring back to boil.  Add noodles, cook 4 minutes.  Add cabbage to noodles and cook 2 minutes more.  Add 1/2 T. butter and cook noodles to al dente (or desired tenderness) and cabbage till tender, but not mushy.

While cooking, grate cheeses in bowl together.

Reserve 1/2 c. cooking water, set aside.  Drain cabbage and noodle mixture.  Transfer to large bowl.  Add remaining 2 T. butter and mix to coat.  Add a few tablespoons of cooking water, stir.  Add 1/3 amount of cheeses, toss to combine.  Add few more tablespoons water, then 1/3 cheese.  Toss again.  Add half and half and toss to combine. Add last portion of cheese, toss.   If too dry, add a bit more cooking water or half and half till smooth and creamy enough for your taste.  Stir in nutmeg and parsley.  Serve immediately.  Serves 2 as main (large) dish or 4 as side dish.

Be thankful for January and enjoy.