Sunday, July 4, 2010

Macaroni & Cabbage

Another McDougall recipe here. I hope to stay on this roll. Thus far, he has proven to be a pretty good cook. And his book on everything else is not too bad either. Thee only thing I would change is to add some basic spices, like salt and pepper, but other than that, this is such a simple, hearty meal and I can see myself making this during the winter more often.

12 ounces whole-wheat macaroni (we used elbows)
5 quarts boiling water
1 medium onion, chopped
1 cup water
1 small head cabbage, coarsely chopped
One 28 ounce can whole tomatoes (we used diced)
One 8 ounce can tomato sauce
Preheat oven to 350 degrees.

Drop the macaroni into the boiling water and cook until just tender, 8-10 minutes. Saute the chopped onion in the 1 cup of water until transparent, about 5 minutes. Add the chopped cabbage and saute until the cabbage is limp.

Lightly oil a casserole dish. Spread a layer of cooked macaroni on the bottom, followed by a layer of cabbage and onion. Repeat until all is used. Slightly chop the tomatoes while still in the can, then pour over the macaroni-cabbage mixture. Pour the tomato sauce over everything. Cover and bake for 45 minutes, or until the sauce appears to have thickened slightly.

I added just a bit of salt and freshly ground pepper, and it was just enough. I will add this to the entire recipe from the beginning the next time I make this dish. I winner in my book.

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