In just 5 weeks we will be moving back up to Canada. Trying to juggle 3 kids and 9 years worth of stuff is hectic to say the least. I seem to manage a good breakfast, and a healthy lunch but come suppertime it seems I keep running out of time and having to whip something up in a hurry. A quick soup, a quick veg and a very quick pasta! Here is a full proof recipe that has become our staple a couple of nights a week. Enjoy!
1/4 Cup olive oil
1 Small onion, diced
2 Cloves garlic, minced
Big pinch of dried rosemary
1 medium head of cabbage, diced
1/2 Cup spring or filtered water
1/2 Cup mirin
1 lb Spaghetti
Sea salt to taste
In a large cast iron pan, heat the oil and saute the onion and garlic until golden. Add the rosemary and cabbage and sea salt. Mix well and saute for 5 minutes. Add the water and mirin , cover, and let simmer for 15 minutes or until cabbage is tender.
Cook the spaghetti according to directions. Drain and place in a large serving bowl. Pour the cabbage mixture over the pasta. Mix well and serve.
Tons of variations!!
Switch Olive oil with sesame oil! Rosemary with parsley or sage!Spaghetti with penne or udon noodles!