WHITE BEANS WITH CABBAGE, PASTA, AND PROSCIUTTO
I used to think you needed chicken stock for richness, but water creates a potent cooking liquid when the ingredients have plenty of flavor.
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and salt it. Add the cabbage, bring back to a boil and cook until just tender, about 3 minutes; use a slotted spoon or small strainer to fish it out. Drain, and let sit. (You can shock it in a bowl of ice water to keep it on the crisp side but I prefer it soft.) When the water returns to a boil, add the pasta and cook until tender but firm; start checking after 7 minutes. Drain, reserving at least 1 cup of the cooking liquid.
- Return the pot to medium heat (no need to rinse it) and add the oil. When it is hot, add the leeks, celery and a heavy pinch of salt and cook, stirring occasionally until soft, 3 to 5 minutes. Add the thyme and prosciutto and stir until fragrant, just a minute or 2.
- Add the cabbage, beans and pasta. Add 1 cup of the reserved pasta or bean cooking liquid and cook, stirring once in a while, until the flavors blend and everything is hot, about 5 minutes more. If the mixture dries out, add a little liquid; it should be saucy but not soupy.
- Sprinkle with the cheese and toss to combine. Taste and adjust the seasoning. Serve, passing more cheese at the table.
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Becca Rosas
[email protected]This dish is a great make-ahead meal. You can make it the night before and then just reheat it when you're ready to eat.
Dilli Rai
[email protected]I love that this dish is so versatile. You can add or remove ingredients to suit your taste.
Chief rocka
[email protected]This dish is a great way to use up leftover cabbage and prosciutto. It's also a great way to get your kids to eat their vegetables.
Ikimot Bit
[email protected]I'm not a huge fan of prosciutto, but I really enjoyed this dish. The cabbage and white beans were cooked perfectly.
PeerJan Wahid
[email protected]I'm always looking for new ways to cook cabbage, and this recipe is definitely a keeper. It's so simple, but it's packed with flavor.
alex ball
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Adeyanju Toyosi
[email protected]I've never had cabbage and prosciutto together before, but it was surprisingly good. The flavors really complemented each other.
Ashik Modon
[email protected]I'm a big fan of white beans and cabbage, so I knew I would love this dish. And I was right! It's so hearty and flavorful.
Mark Moore
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Julian Tista
[email protected]This recipe is a bit too salty for my taste. I think I'll use less prosciutto next time.
Amy Jo Philip
[email protected]I'm not sure what I did wrong, but my dish turned out really bland. I think I might have used too much water.
Puujee Puujee
[email protected]This dish is so flavorful and comforting. The cabbage and prosciutto cook together to create a rich and savory sauce that's perfect for pasta.
Kwame Antwi-nuamah
[email protected]I love how versatile this recipe is. I've made it with different types of beans and greens, and it's always delicious. I'll definitely be making it again soon.
Jazzy Endicott
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Veronica Gonzalez
[email protected]I'm not a big fan of cabbage, but I really enjoyed this dish. The prosciutto and white beans balanced out the cabbage flavor perfectly.
Owusu Collins
[email protected]This dish was a real crowd-pleaser. I made it for a potluck and it was gone in no time. Everyone loved the combination of flavors and textures.