Something about this recipe caught my eye when I spied in it a cookbook recently. I’m crazy about cabbage (probably a minority opinion) and I wish more people would give it a chance. When cooked right its sweet and retains just the right amount of crunch. Knowing I could probably find some late summer corn in the farmer’s market made this one a no brainer for tonight’s “Meatless Monday” supper.
And it was awesome. Liz just complained that I can’t find a recipe that calls for fresh corn just before it goes out of season for the long cold fall and winter. That probably means you have a couple of weeks to make this one before it’s too late. By the way, I cut this in half to serve two and used two average size ears of corn.
Next time I might consider a different noodle with more stach to it. I had hoped to make it downtown to pick up some fresh pappardelle, but my day got away from me. If you can get your hands on some pappardelle or even fresh lasagne sheets (cut them up wide) I think that would be best. I also used sour cream, having some on hand that I didn’t want to waste. Crème fraiche, with it’s higher fat content would probably be better, but I thought the bite of the sour cream worked nice with the sweetness of the cabbage. It sounds a bit Eastern European, doesn’t it?
Egg Noodles with Creamy Red Cabbage and Sweet Corn
from The Edible Brooklyn Cookbook
2 Tbsp extra-virgin olive oil
1 large onion, thinly sliced (about 1 cup)
3 cloves garlic, sliced
1 medium head red cabbage, cored and sliced into strips ½ inch wide
1 Tbsp salt
1/3 cup red wine vinegar
¼ cup sugar
1 Tbsp unsalted butter
1 ½ cups sweet corn kernels
1 lb wide egg noodles
1 cup crème fraiche or sour cream
freshly ground black pepper
Heat the olive oil until shimmering in a large saucepan set over medium heat. Add the onion and garlic, cover the pot, and cook for a few minutes until the onion is a soft tangle but the garlic is not yet golden.
Add the cabbage and salt, and cook for 3-4 more minutes, taking care to not let the vegetables brown. Add the vinegar and sugar, cover the pot, reduce to a gentle simmer, and cook for 30-45 minutes, stirring occasionally. Taste the cabbage: it should be tender but not mushy. Adjust the salt, vinegar, and sugar to taste as needed, and set the cabbage aside.
In a large skillet, melt the butter and sauté the corn over high heat until it begins to caramelize. Remove from the heat and set aside.
Cook the egg noodles according to package directions, reserve 1 cup of the pasta water, and drain. In a large bowl, combine the egg noodles, sweet corn, braised red cabbage, and cream fraiche. Thin with pasta water to taste. Ladle into bowls and serve topped with pepper to taste.