Sunday, February 10, 2013
Portobello Cabbage Pasta
The other day, Mr. FW commented that we don't eat that much meat any more. Sure, there's bacon in this recipe, but it's a small amount and certainly not the main ingredient. He was right. We have cut back a lot, and we both admitted that we didn't really miss it all that much. We don't need meat to be the main part of our meals anymore to feel satisfied. This is one of those recipes that does well without a huge slab of meat on it.
1 tbsp butter
1 small yellow onion, halved and sliced
2 leeks, thinly sliced (just the white and light green parts)
6 cups shredded cabbage
1 1/2 cups cherry tomatoes, quartered (approx. 10 tomatoes)
6 slices turkey bacon, cooked and chopped
2 large portobello caps, halved and sliced
salt and pepper to taste
1 box of your favorite pasta, cooked and drained
1/3 cup grated Parmesan
1. In a large skillet over medium high heat, melt the butter and caramelized the onions and leeks. This may take up to 30-40 minutes.
2. Add in cabbage and 1/2 cup of water. Cover and continue to cook until cabbage is softened, approx 7-8 minutes.
3. Add in tomatoes, bacon, and mushrooms. Season with salt and pepper and re-cover and let simmer for 5-7 minutes, stirring occasionally.
4. Spoon cabbage mixture over pasta and sprinkle with Parmesan before serving.
Nutritional Info: 289 calories per serving
The Food Whore