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Author Notes: What happens when you have a surplus of red cabbage and don't want to make coleslaw? You make pasta instead! —mtlabor
- 1 onion, roughly chopped
- 9 garlic cloves, roughly chopped
- 1/2 cup water
- salt and pepper to taste
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 1/2 cup Parmesan cheese, grated
- pinch of ground nutmeg
- 1/2 cup red cabbage
- 2 roma tomatoes, diced
- 1 pound spaghetti noodles, or other pasta
- In a medium, microwave-safe bowl, combine the onion, garlic, and water. Season with salt and pepper to taste and cover tightly with plastic wrap or covering. Microwave for about 10 minutes.
- Pour the mixture into a blender or food processor and blend until smooth. Season with salt and pepper, to taste, if needed.
- Heat a large skillet under medium high heat and add the onion-garlic puree, cabbage, and tomatoes.
- Cook pasta in a large pot of boiling water, according to package directions for al dente. Drain and set aside.
- In a small bowl, whisk the heavy cream with the cornstarch until completely dissolved.
- Add the cornstarch mixture to the onion-garlic in the skillet. Raise heat to high and bring to a boil, whisking constantly. Reduce heat to low and simmer for about 1 minute, or until slightly thickened.
- Add the Parmesan cheese and nutmeg to the sauce. Whisk until cheese is melted. Season with salt and pepper, to taste.
- Add noodles to mixture and toss well. Serve right away!