Cuisine: Pasta

Congrats, you read this posts title and still clicked on it to read the recipe! Great!
I spent some time trying to come up with a better name for this recipe, because it is surprisingly tasty. Up until now I don’t have a good idea, if you have one, please let me know :-)

This dish is again a result of my organic delivery box (Bio Kiste in german, I don’t know how to translate properly, comes once a week with regional, organic fruit and vegetables).
I am always amazed about how much cabbage is in this box.
Even in summer. You would think, no one grows cabbage in summer, anything else grows in summer, no need to plant cabbage. But yeah, somebody does, and there it is, in my box.

I cannot recall how we first came up with the idea to pair pasta and cabbage, but when we did, we liked the result very much. It is the perfect office lunch. Only a few ingredients and quickly made.

Put a big pot with water on the stove and bring to a boil.
Halve the cabbage, and put the unused half in the fridge.
Remove the outer leaves and cut the cabbage again in halve or in quarters, depending on it’s size. Remove the stalk and slice the cabbage in approx. 1 cm slices.
Melt the butter/margarine in a pan, add the cabbage and steam for a couple of minutes. Season to taste with pepper, salt and the nutmeg.

Now the water should be boiling, add 1 tsp of salt and the pasta. Cook according to packet instructions.
Pour the cream and the white wine into the pan with the cabbage and mix well.
Take 1/2 cup of pasta boiling water an add to the cabbage, check the seasoning and let reduce a little bit. It is important, that the cabbage still has some bite, and is not overcooked.

Drain the pasta and arrange everything nicely on the plates. Sprinkle some parmesan on top if you like.

 

 

This is real comfort food. You can throw it together in no time, you can use whatever in your fridge looks like growing a pair of legs in a short while and tastes unbelievably good.

Usually I end up cooking these noodles on rainy sunday afternoons, when the main goal is to cuddle up on the couch and watch some episodes of my current favorite series.

I start with the sesame-peanut-sauce. In this recipe I use the US cup measurement, but don’t worry if you don’t have cups, I also added the quantities in ml.

 

 

 

 

 

Put everything in a small food processor or blender, except for the water, and whiz until it forms a coarse paste. Now start with adding 1/4 cup of water, whiz again. If you think it’s still to thick, add more water. You want a creamy, but not to runny sauce.

Now it’s time to start with the noodles and vegetables.

You can use alsmost anything you like. I usually choose, what needs to be eaten fast, before turning bad. You can cook it with any kinds of green beans, like Edamame, sugar snaps, runner beans and also peas. But also Sweet potato, celerie and mushrooms. For the protein you can substitute the tofu with seitan or tempeh or leave it completely. You see, it’s very versatile this recipe, and you can always use less different vegetables. Just check your fridge and use what’s there.

Roast the sesame in a thick-bottomed pan without oil on small to medium heat until the seeds start to pop. Put aside until you need it.

Now I usually heat a big pot of water, to cook the noodles in, but before that, I cook the tofu in it for 1–2 min, to get rid of the oily film on the surface.
You don’t need to do that. Now cut the tofu in 1 cm blocks if you have those little fried tofu pieces. Mariante the tofu in the ponzu sauce until everything else is ready to use. I keep the cooking water to cook the noodles in it.

Fry the vegetables in 1–2 Tbsp oil according to the time they need to soften. Start with the carrots, after 2 min, add the baby corn and the pepper. Now remove the tofu from the ponzu sauce, keeping the sauce, and add the tofu together with the mushrooms.
Depending on the noodles you use, you want to cook them now. Of course according to packet instructions. When done, rinse with cold water, to get rid of all the starch.
To finish everything, add the cabbage and the ponzu sauce, mix everything and let the cabbage wilt a little bit.
Now everything ist ready. I usually add the noodles, and mix them with the vegetables, before dividing between to big bowls. Spoon the sesame peanut sauce on top, sprinkle the toasted sesame and the spring onions over everything. That’s it.