Lately, I have been experimenting with a lot of vegetarian based dishes. I decided to try Napa Cabbage for the first time and I am hooked. The flavor is so much more milder than traditional cabbage. I gathered ideas from a few websites regarding Napa cabbage, and ultimately created my own recipe and dish off the ideas.
My recipe is as follows:
Orecciette Pasta Salad with Napa Cabbage, tomatoes, Mushrooms, Onions, and Herbs
1lb Orecciette Pasta
1 yellow onion chopped
2 cloves fresh garlic pressed or chopped finely
1 head Napa cabbage
1 8 ounce package of sliced mushrooms
2 fresh tomatoes
3 tablespoons fresh basil
3 tablespoons fresh cilantro
1/2 teaspoon of salt or to your taste
Fresh cracked black pepper to taste
Optional toppings: Crushed Red Pepper and Parmigiano cheese
The first order of business is to saute all of the vegetables with seasons and herbs in olive oil until slightly wilted for cabbage and slightly softened for other vegetables.
Place all the sautéed vegetables in a large mixing bowl.
While you are doing this cook pasta 10 minutes until al dente or follow package instructions.
Mix the pasta, vegetables, and herbs in the large mixing bowl together with a little more olive oil.
Serve and enjoy.
This recipe will easily serve 6 or more people depending on portion size.
Albert Moyer, Jr. 