Tuesday, 30 July 2013

Mustardy cabbage pasta bake

'Tis the season for hearty winter bakes.  I saw this mustardy cabbage pasta bake on the ever-reliable Where's the Beef.  As is often the way with these dishes, my timing was out and we ate late but once it was made I had leftovers for a couple of nights.  I really enjoyed this, especially with the feta after seeing Cindy's advice about the cheese.

I used a capsicum and spinach fettuccine from the Coburg Farmers Market.  It was superb.  Opening the bag, I was struck by a whiff of capsicum.  And it cooked in no time at all.

I tried using a mixture of potatoes and parsnips but I am not sure this worked so well.  I enjoyed the potatoes crumbled rather than in large slices.  Possibly the parsnip would have worked cut into small pieces.

I also found that the fettuccine would have benefited from a bit more flavour - though it improved on the second and third night.  I wondered if it would have been better tossed through the cabbage mixture.

I really enjoyed this bake.  It wasn't fancy but it hit the spot.  E's main quibble was that he would have liked this more crispy on top.  I baked it again the next night and his wish was granted.  A couple of nights of leftovers gave me more time to make ice cream and birthday cards.  Here is one of the recent birthday cards I have made.


Update 2 August: I am sending this pasta bake to Catherine of Cates Cates who is hosting Pasta Please event (founded by Jac of Tinned Tomatoes) in August with the theme of Pasta Bakes.


Previously on Green Gourmet Giraffe:
One year ago: MLLA Chickpea pizza base
Two years ago: Little Deer Tracks - Coburg chic
Three years ago: Turkish Fig Pudding
Four years ago: Bizarre gnocchi and strange crumble
Five years ago: Tagged: Top Ten Photos
Six years ago: Eight plus eight - recycling tags!

Mustardy cabbage pasta bake
Adapted from 101 Cookbooks via Where's the Beef?
Serves 6

sea salt
450g small waxy potatoes (I used potatoes and parsnips)
300g dried fettuccine (I used capsicum and spinach fettuccine)
1 1/2 tablespoons butter
1 leeks, sliced
3 cloves garlic, finely chopped
1/2 savoy cabbage, cored and finely chopped
1/2 cup vegetable stock
1 1/2 tablespoons wholegrain mustard
1 1/2 cups finely grated parmesan cheese
16 fresh sage leaves, chopped
110g feta crumbled

Peel, thickly slice and boil potatoes with a pinch of sea salt for about 15 minutes or until soft.  Crumble cooked potatoes.

Break fettuccine into 10 cm segments.  Cook in boiling water with a pinch of salt until al dente - mine took about 5-6 minutes - and drain.

Fry leek in butter for a few minutes or until soft.  Stir in garlic.  Add cabbage and stock.  I was using a large saucepan but a stockpot would have been better as it was so full I could barely stir it.  Place lid on and allow cabbage to wilt with the steam.  Stir in mustard, 1/2 cup of the parmesan and 1/2 the sage.  Best to have a bit of liquid left in this mixture because the pasta will soak it up.

Lightly grease a 9 x13 inch rectangular casserole dish.  Layer 1/2 cooked fettuccine, 1/2 cabbage mixture, 1/2 crumbled potatoes, !/2 crumbled feta, 1/2 cup finely grated parmesan.  Repeat layers.  Top with remaining sage leaves., repeat and sage.  Baked 40 min at 220 C or until top is golden brown.

On the Stereo
Boy Child: Scott Walker

22 comments:

  1. I haven't made a pasta bake in ages (or ever? :D )! Your idea to use two different kinds of starchy foods seems unusual but very nice!

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    1. Thanks Kath - starch on starch is great comfort food - highly recommend a pasta bake if you are after comfort and lots of leftovers

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  2. such an awesome home style one-pot...ultimate comfort food for warming up with healthy veggies and pasta :-)

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    1. Thanks Kumars Kitchen - it was great comfort food and not too heavy

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  3. Oh, I'm so glad you had success with this one! It is a bit of a hassle to prepare with all of the chopping and pre-cooking before baking but as you say, there's several meals worth of food once you're done.

    We made this again recently and the pasta on the base of the tray went so deliciously golden and crispy! I suspect E might've liked that. ;-)

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    1. Thanks Cindy - I don't mind the chopping and pre cooking if I can have a couple of nights when I just need to preheat dinner. I wonder if the pasta would go crispier in a metal tray than a ceramic tray - will bear this in mind

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  4. Well just think, when you next visit Spain, you'll be right in line with their 10pm dinner habits ;)

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    1. Thanks Hannah - actually when I was in spain I didn't quite understand the 10pm dining habits but these days I work up an appetite chasing sylvia around to get her ready for bed :-)

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  5. I love this as a way to use up cabbage !!!! I always seem to have a heap leftover in our veggie box!

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    1. Thanks Lisa - cabbage gets left at the bottom of our fridge too - I think it is so robust that it doesn't beg to be used quickly and before I know it, it is wilting

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  6. That is one impressive card! Far better than anything in a store. I like the sound of this dish if served as a pasta dish without the baking (given my cheese issues ;) ) - mustardy cabbage would go beautifully with pasta.

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    1. Thanks Kari - the mustardy cabbage with potato and pasta would work well - cindy mentioned above that she made it and the pasta got really crispy which might be a reason to bake it even without cheese - and you might also find the potato goes nice and crispy on top - and without the cheese you probably need more seasoning (I think you could add more mustard)

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  7. That is a lovely card. Mustard and cabbage are a great flavour combination, so I bet this was delicious.

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    1. Thanks Cakelaw - mustard is just what cabbage needs!

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  8. I love making big vegetable bakes-it helps to clear out what's in the fridge too! :D BTW cute card!

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    1. Thanks Lorraine - vegetable bakes are one of my favourite ways to clear out the fridge too :-)

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  9. Never in a million years would I think to combine such flavors, Johanna. I must say, I am more than intrigued.

    Thank you so much for sharing...

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    1. Thanks Louise - the web is a great source of new ideas for cooking - I can't take the credit for this one but the mustard in this dish was the appeal for me

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  10. Looks like a lovely recipe! I would never have thought of putting potato and cabbage in a pasta bake!

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    1. Thanks Catherine - not the sort of ingredients I usually pair with pasta but it works in a carboholic way and yet is not too heavy

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  11. This looks wonderful. I love cabbage and mustard so I'm definitely going to borrow this idea when winter rolls around :)

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  12. Oh that sounds and looks good and satisfying and again something a bit different. Mmmmmmmm!

    Thanks for entering it :)

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