German-Style Pasta

Barb Gertz's Note:

Cabbage and pasta lovers unite for this simple sweet-and-sour side dish.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 cup uncooked rotini pasta or 1 cup other spiral shaped pasta (3 to 4 ounces)
• 2 teaspoons canola oil
• 4 cups shredded red cabbage (12 ounces)
• 1 tablespoon packed brown sugar
• 2 tablespoons white vinegar
• ½ teaspoon caraway seed
• ¼ teaspoon salt
• fresh ground pepper

Directions:

1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 10-inch skillet over medium heat.
3. Cook cabbage in oil 2 minutes, stirring occasionally.
4. Stir in brown sugar, vinegar and caraway seed.
5. Cover and cook about 5 minutes, stirring occasionally, until crisp-tender.
6. Stir Pasta into cabbage mixture; heat until hot.
7. Sprinkle with salt and pepper.

Reviews

[Crafty Lady 13]

This made for a wonderful side to go with my pork tenderloin. I especially enjoyed the sweet and tangy flavor of the brown sugar and vinegar. I used Splenda brown sugar. I subbed regular cabbage for the red cabbage because that was what I had on hand. I thought I had rotini pasta, but I was all out so I subbed no yolk egg noodles. Made for Honor Thy Mother - and be Gluten-Free, too! Tag Game.

[D Rusak]

I made this a year ago with pasta, and just now as a side dish, leaving it out. This is a great way to have cabbage. For me the flavors were mild but good.

[Chef Dame]

Great cabbage dish, my family adores it! we added sausage adn garlic to it to give it a little extra zing, and left out the caraway seeds and it turned out great!