STEWED CABBAGE LINGUINI
Sautéed cabbage, sweet onion and celery with fresh garlic, fennel and caraway. Combined with tomatoes, and stewed till tender. Tossed with linguini. Subtle and delectable!
4 T. extra virgin olive oil
3 garlic cloves, peeled and finely chopped
1 t. ground fennel seed
1 t. dried basil
1/4 t. caraway seed
1/4 t. dried thyme
1/4 t. pumpkin pie spice
2 stalks celery, sliced into 1/4 inch wide slices
1 lg. sweet onion, diced into 1/2 inch squares
4 c. diced green cabbage, 3/4 inch squares; don’t use thick fibrous pieces
28 oz. can whole tomatoes, drained, seeded and cut into 3/4 inch squares (reserve 1 c. of the liquid)
1 t. salt
sev. dashes black pepper
1 T. sugar
8 oz. linguini, broken into 3rds
1 T. olive oil
In large saucepan combine first 7 ingredients. Stir well and cook, over low heat, for 2 minutes, being careful not to brown the garlic.
Add celery, onion, cabbage.
Salt; raise heat to high and saute, stirring continuously, about 3 minutes longer.
Add tomato, reserved tomato liquid, salt, pepper & sugar. Stir well, bring to boil, then cover, reduce heat to low and cook for 1 hour.
Bring large pot of salted water to boil. Add linguini pieces, stir well and cook till tender. Drain, rinse quickly under cold water and drain again.
When the stewed cabbage is done, combine it with the linguini in a large mixing bowl. Toss to distribute evenly; ladle into soup bowls and serve at once.
Notes: Although several spices and herbs are used in this recipe, it is not a highly spiced dish. Cook the cabbage the entire hour–on simmer. Cabbage must be very soft to get the essence of cabbage which is the essence of this dish. The cabbage will release more liquid as it cooks, stewing it.