Unstuffed Cabbage with Farfalle Pasta

Ingredients:

2-3 large onions sliced thinly (I usually make one of them a Vidalia)
1/2 stick of butter
1 lb. ground beef/hot sausage or pork -- or, hey, combine to your liking! (we're using a meat substitute)
1 head of green cabbage sliced in 2 inch long strips
3 cloves garlic
1 lb. Farfalle pasta (bowties)
salt, black pepper, cayenne to taste

To make:

Brown the meat in 2 Tablespoons olive oil (approx. 7 minutes). Remove meat, put aside.
Saute the onions in the butter (and meat juices if you dare!) until translucent. Add garlic.
Add sliced cabbage and spices. Cover pot and let cabbage render down on medium heat for 25-35 minutes, stirring occasionally to avoid burning. Add browned meat and cook, covered, for another 10-15 minutes.

Meanwhile, bring salted water to boil for pasta. Cook pasta until al dente (approx 8-9 minutes).
Straight from the pasta water, use a slotted spoon to add the al dente pasta to the cabbage and meat mixture. Fold the pasta into the unstuffed cabbage mixture for 1 minute, until married.
Add freshly ground black pepper. Serve in pasta bowls.

Submitted by Maria Radus

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