I have never met my cousin Bentzi; he lives in Israel and was away when I was there last year. But I have been getting to know him through his art and the cooking he shares with us through our family group on FB. I guess cooking, and enjoying feeding people, is a family trait we share.
When he shared the recipe for his pasta and cabbage I was so excited to try it, it looked like the ultimate vegetarian comfort food. In fact, that was exactly what it was called by my vegetarian daughter. I served it with zucchini chips to add some green to this very tan dish.
But I have to fess up – my cousin makes his own pasta. Alas, I do not have a pasta machine, so I took the easy way out and searched for noodles I thought most matched what he described. I ended up with an Amish noodle, similar to what they would use for chicken and dumplings. The texture was great. Some day I will make my own pasta, but this will have to do for now.
Cousin Bentzi’s Pasta & Cabbage
1 lb extra wide flat noodles (I used locally made Amish noodles and they were wonderful!)
2 – 3 Tbsp canola oil
3 large onions (or as I used, 1 large and 1 jumbo), sliced thin
1 medium cabbage, sliced thin
Kosher salt & freshly ground black pepper
Bring a large pot of salted water to boil.
In a very large skillet over medium heat, fry the onions until slightly golden.
Add the cabbage and fry until golden. Have patience, this can take some time. I cheated and covered the pot for 5 minutes to speed the process along. Season with salt and pepper.
Meanwhile, cook the pasta according to package directions. Drain. Mix with the cabbage and serve hot. Enjoy!
Serves 6 – 8.