April 12, 2010 § 3 Comments
For me, comfort food usually contains hot, melted cheese: home-made macaroni and cheese, lasagna, pizza, cheddar melted on Triscuits (oooh, I haven’t had that in a while, mmmm). But last night I made my first-ever cheeseless comfort-food dish, and nobody was more shocked than me. It was a hearty mash-up of cabbage, swiss chard and egg noodles, appropriately named “Egg Noodles with Cabbage and Chard” in the March 2010 issue of Vegetarian Times. And it’s crave-worthy. I can’t wait to have left-overs for lunch. If you like the flavor of caraway seeds (the seeds in rye bread), then I think you should try this dish:
Egg Noodles with Cabbage and Chard*:
Serves 6. 30 minutes or fewer
Combining green cabbage with Swiss chard adds sweetness and color to this homey recipe. Season with salt at the end of cooking to keep the cabbage from turning soggy.
1 8 oz. pkg. egg noodles
3 Tbs. olive oil
1 large onion, chopped (2 cups) (Note: don’t skimp on the onions. Use a full two cups.)
3 cloves garlic, minced (3 tsp.)
1 head green or savoy cabbage, quartered, cored and sliced into 1-inch-wide pieces (8 cups) (Note: I used green cabbage)
1 bunch Swiss chard, large stems removed, leaves sliced into 1-inch-wide pieces (8 cups) (Note: wash chard by filling a large bowl with clean water and swish the leaves around. Dirt will settle to the bottom of the bowl. Change water and swish until there’s no residue in bowl)
3/4 cup low-sodium vegetable broth
1 Tbs. red wine vinegar
1 1/2 tsp. caraway seeds
1/8 tsp. cracked black peppercorns (Note: I misread this last night. I thought it said 1/2 tsp. No wonder it was so peppery. It was good, but peppery.)
1. Cook noodles in large pot of boiling salted water according to package directions. Drain, and set aside.
2. Meanwhile, heat 2 Tbs. oil in large skillet over medium heat. Add onion, and sauté 7 minutes, or until beginning to brown. Add garlic, and cook 30 seconds. Add cabbage and Swiss chard. Stir to coat with onion and garlic mixture. Add broth and vinegar, and cook 8 to 10 minutes, or until cabbage has softened. Stir in noodles and remaining 1 Tbs. oil, and cook 3 minutes more. Stir in caraway seeds and cracked peppercorns; season with salt, if desired. (Note: If I were you, I’d season with some salt. All the cool kids are doing it.)
As usual, it took me longer than 30 minutes to make, but I am the slowweesstt cookkk iiinnn ttthhheee wwooorrrllldd.
Despite its lack of deep, bright color, green cabbage is very nutritious. A member of the crucifer family (joining kale, broccoli, brussels sprouts, et al), it’s rich in vitamin K ,vitamin C, and cancer-fighting antioxidants. It goes without saying that Swiss chard is good for you. Big, leafy greens? It’s a no brainer. You should eat it any way you can. In fact, you may want to add a bunch and a half, or even two bunches, to this dish since the leaves wilt considerably when cooked. I considered substituting whole-grain noodles for the plain egg noodles, but I decided against it and I think it was the right decision. Plain old egg noodles are good and I think they’re definitely the comfort factor in this dish. I used to love eating egg noodles with butter and (of course) a lot of grated parmesan when I was young.
So, my husband ate two bowls of it last night AND brought leftovers to work today. My son ate a whole bowl of it, and as I mentioned, I can’t wait to have it again.
Therefore, I bestow on this recipe 5 out of 5 cabbage heads.
(Oh, and you didn’t hear this from me, but I imagine meat eaters may like some kielbasa in this…)
(*Note: I copied this recipe verbatim from page 75 of the March 2010 issue of Vegetarian Times since it’s not available online yet. Please don’t sue me for copyright infringement. Thanks.)