Wednesday, April 6, 2011
Pasta, Beans and Greens
First of all, if you don't like cabbage, ask yourself this question: have you only eaten boiled cabbage (like in corned beef and cabbage)? If the answer is yes, then pull on your big girl panties and give it another try! I personally don't mind boiled cabbage but boiling it really takes away it's flavor and gives it a slimy texture. Cabbage really adds great flavor to your meals and is low in calories, high in vitamins and antioxidants, not to mention packed with fiber! Go on, give it a try.
I should also warn you this recipe makes alot of food. Enough for seconds (for the grown ups) and lunch the next day. At my house, we like it that way so I don't have to pack lunches!
1 lb. thick sliced bacon
3 stalks celery, thinly sliced
1/2 onion, chopped
about 4-5 cups of shredded cabbage (just like you would shred it for tacos)
12 oz (3/4 lb) penne pasta, uncooked
1/2 cup chicken stock (I just use my bouillon)
2 can canneli beans (white kidney beans), drained
salt and pepper to taste
parmesan to top
Start by taking your raw bacon and cutting it into bite size pieces. Then, fry it up until it is fairly crispy.
While doing this, cook penne according to package directions. When bacon is done, drain (reserving 2 TBSP of drippings). Saute onion and celery in 2 tsp of olive oil.
When it is tender, add cabbage and bacon drippings. Cook just until cabbage is wilted.
Add beans, bacon and chicken stock. Season with salt and pepper and simmer for about 3 minutes. Toss this with the cooked penne and sprinkle with parmesan. Enjoy!