Cabbage Pasta

ART: Chef Hat

1/4 head of red cabbage, shredded
1/4 head of white cabbage, shredded
1/2 red onion, thinly sliced
1/4 lb prescutto ham
1/4 lb Genoa salami, cut into strips
1 TB butter
4 TB olive oil
8 ounces cooked pasta, any kind you like
2 TB brown sugar (dark)
1/4 cup white wine

In a saute’ pan, heat butter, oil and all other ingredients except the pasta and wine. Saute’ until everything is translucent and somewhat wilted. Fold in the pasta to saute’ mixture, add the wine and simmer just until thoroughly heated. Add salt and pepper to taste if desired.

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