Hey folks,

Welcome to this edition of Savory Sundays!  Today's savory offering comes from my folks at VegNews.  As I told you before, they send the most delectable recipes to try in their newsletters (if you haven't signed up yet, what are you waiting for?!).  Anyway, I came across this and is sounds so good.  I really enjoy cabbage but I don't think I have ever made it for myself.  However, when this recipe came through, I knew this would have to change soon.  The recipe comes out of Colleen Patrick-Goudreau’s latest cookbook Color Me Vegan (note to self to check out this cookbook as well).  So, without further adieu- check out the recipe!


1/4 cup olive oil

2 medium red onions, thinly sliced

6 large garlic cloves, minced

8 cups red cabbage, thinly sliced

1 pound linguine pasta

Salt and freshly ground black pepper, to taste

1/2 cup toasted pine nuts


In a large sauce pan over medium-high heat, heat olive oil. Add onions, cover, and let cook, stirring occasionally, until tender and transparent, about 10 minutes. Add garlic and cook for about 3 minutes longer, uncovered, stirring periodically. Add cabbage, cover, and cook, stirring occasionally, until cabbage is tender, about 20 minutes. In a large pot of boiling water, cook linguine according to package directions. Drain pasta, reserving 1 cup cooking water. Return pasta to empty pot. Add the cabbage and onion mixture to the pasta in the pot. Pour in reserved pasta cooking water and toss well to combine. Season with salt and pepper. Transfer to bowls, sprinkle with pine nuts, and serve.

This sounds very good to me.  I'm not a huge fan of nuts in my savory dishes, so I will probably omit them when I make this dish, but I can't wait to test it out!