Cabbage with Noodles without onion
Equipment
- 2 pots
- 1 chef's knife
- 1 cutting board
- 1 wooden spoon
- 1 colander
Ingredients
- 25 oz green cabbage 700 g
- 8 oz square pasta (or any short-cut pasta of your choice) 225 g
- 1 teaspoon cooking oil
- 1 ½ cups water 350 ml
- 1 cup pasta water 235 ml
- salt to taste
- pepper to taste
Instructions
- Cut cabbage into thin slices. Put the cabbage in the colander, season it with salt and let it sit for 10 minutes.
- Add the oil to the pot and heat over medium heat.
- When the oil gets hot (in a few moments), put cabbage, sprinkle the salt and pepper, and saute it while stirring often. Add gradually water, so that the cabbage will not stick to the pot. Avoid adding too much water at the same time, and wait until the water evaporates before you put water again.
- Cook pasta according to the package with water and salt. Save water when pasta is cooked (pasta water).
- When the cabbage becomes fork tender, add cooked pasta and ½ cup of pasta water. Stir it and cook it with occasional stirring for a minute or two so that the flavors can combine.