I decided to give it a little twist to make it less fattening and more flavorful. I succeeded at both! It turned out to be amazing and you would never guess that I added chicken broth instead of all of that butter to cook the cabbage. It makes a great healthy and filling lunch or even dinner. It you are need meat in it for your meal you can even add some chicken or turnkey sausage. The best part is that it has great flavor and you can eat a huge bowl of it without feeling guilty. It is so good and with so few ingredients you end up with a ton of food for a very small price.
Haluski With A Twist
by: Jessica Brown
1 head of cabbage
1 box of Smart Taste Pasta -any kind you would like - You only use 1/3 of the pasta.
1/2 - 1 cup of 98% fat free chicken broth
6 - 8 TBSP of Brummel and Brown Butter
1 and 1/2 cups of cherry or grape tomato's (I mixed them from my garden)
2 tbsp of Extra Virgin Olive Oil
Salt - approx 2 tsp. or to taste
pepper - approx. 1/2 tsp or to taste
Cut up cabbage and set aside. Heat 2 tbsp of EVOO on the stove and when heated throw cabbage in along with 6 tbsp of Brummel and Brown butter. Stir cabbage. When butter is melted add approx. 1/2 cup of chicken broth, salt and pepper, stir and then put the lid on and let simmer for approx. 20-30 minutes; stirring frequently until cabbage is soft.
While cabbage is cooking start to boil the water for the pasta. Boil as the directions say. You only need 1/3 of the pasta for the haluski. I boiled the entire box and then mixed the rest of the pasta with Brummel and Brown Butter, salt, a little garlic powder and some chicken. If you would like you can cook only 1/3 of the box and save the rest for another time. Drain pasta and add to cabbage. If there is not enough liquid you can add more chicken broth. Slice tomatoes in half and put on top and stir. Cook for a few minutes until everything is mixed well and tomatoes are heated. Salt and pepper to taste.
Cabbage from the farmer's market
Tomatoes from the garden