Cabbage and Straw

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So good! A great comfort food for any time of year. Don't let the cabbage scare you away. Fabulous dish; you must try it!!!

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I'm sad to say this was a big waste of time.

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This was really good. I made mine with Angel Hair pasta though.

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I took some advice from a few other reviews I read - we loved it! I halved the recipe and it was more than plenty for my husband and I. I also added red pepper flakes to the simmering sage butter, along with a minced shallot. I used plain spaghetti since it was the only pasta I had on hand. We thought it was great! Next time, I will try a green spinach pasta for color, and increase the amount of cabbage compared to the pasta. I may also add some sun dried tomatoes which could add an interesting kick, or grated carrot to give the dish a little more color

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Wonderful dish, but i re-wrote the recipe after reading the reviews.

Ingredients
Salt
1 Idaho Russet potato, peeled and cut into 1/2-inch dice
8 oz. fettucini, linguini, or papardelle pasta
1 small head Savoy cabbage, quartered, cored and thinly shredded
2-3 T. olive oil, plus more later to drizzle
3 to 4 cloves garlic, cracked from skin and chopped coarsely
20-24 sage leaves, 10 - 12 left whole, 10 thinly sliced
1/2 to 1 teaspoon coarse black pepper
1 1/2 to 2 cups grated Romano or Parmigiana

Instructions
Bring a large pot of water to a boil and salt it. Add pasta and cook 3 minutes. Add the potatoes and cook 8 minutes.
While the potatoes and pasta cook, heat oil oil in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the whole sage leaves (reserve the leaves for ganish, then add sliced sage leaves and the black pepper. Add the cabbage and saute. (Drizzle with more oil oil if too dry. Just before draining the pasta and potatos, add 1 or 2 ladles of starchy cooking water to the skillet.
Drain the potatoes and pasta and add to the cabbage and sage mixture. Toss to combine, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta.

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First of all, when I saw Rachel putting these ingredients together I was extremely skeptical. Then I came to the food network website to check out the reviews - which helped quite a bit!!!! So, thank you to all those before me who left a review with your tips! I thought the dish was absolutely delicious! I did do some things differently. I added a sauted chopped onion and bellpepper to which I then added chopped up turkey bacon. To my sauce I added 2 tbs more butter, 4 more sage leaves,red pepper flakes (we like it a bit spicy and added chicken broth instead of the starchy water. It was great! My family loved it and my husband suggested adding Italian sausage next time! I will definitely make this again!

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SIMPLE AND FAST TO PREPARE,HOWEVER NOT SO MUCH FLAVOR.

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I make this recipe with bow tie macaroni, no potaoes and bacon. I also add onion...maybe it isn't the same!
But we love the combo of pasta and cabbage. Any meat is good...I have used ham, kielbassi and even hot dogs. The kids adore this.

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This is peasant food people!!! It's comforting and very cheap. You can adjust the seasonings to get the taste you want, this recipe is very flexible.

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Maybe I'm biased, b/c I am from the "Coal Region" area of PA and this is sooooo close to "Mock Haluski" w/ a kick!!! It was great. Adding some sliced onions makes it good to. It's a total comfort food. She's right...grab a pillow after this one!!! Inexpensive, good, and worth the try!!!