Recipes
CABBAGE AND MUSHROOM FETTUCINE
Ingredients
1 box fettuccini pasta
½ head cabbage, sliced
2 cups fresh sliced mushrooms
3 cloves garlic, chopped
1 small onion, sliced
1 tsp fresh green seasoning
1 can crushed tomatoes
Salt and pepper to taste
½ cup red wine or chicken stock
½ tsp pepper sauce or to taste, optional
1 – 2 tbsp olive oil
Directions
- Cook pasta as directed, drain and set aside.
- Heat oil in large sauté pan. Add the onions and cook for 1 – 2 minutes. Add the mushrooms; continue cooking until they begin to get tender. Mix in the garlic. Cook for an additional minute.
- Add the crushed tomatoes, green seasoning, wine or stock and salt and black pepper. If using pepper sauce add at this time. Stir well and let cook for a few minutes. Add the cabbage, cover and let cook.
- When the cabbage is cooked, taste and adjust seasoning if necessary. Mix in the pasta, ensuring that the sauce is well distributed. If too dry, add a little more stock. Let heat through and serve.
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