Fried Cabbage With Noodles
Most of the ingredients in this dish, except the butter, were items purchased at the Bellingham Farmers Market from Whatcom County farm vendors on opening day (April 7, 2012). Even this early in the spring, local farmers have an amazing array of vegetables and other foods from which to choose.
We live in a healthy food paradise. If you don’t believe that, please check out the Bellingham Farmers Market, every Saturday from 10am to 3pm. I’m sure you’ll quickly understand when you see what’s being offered, and when you taste what you purchase!
Here’s an early spring example of simple, delicious local Whatcom-grown food.
- 2 Tbsp butter (Breckinridge Farm, Lynden)
- 1 small (or ½ large) shallot, chopped (Terra Verde, Everson)
- ½ head (about 4 cups) of red cabbage, thinly sliced or grated (as for slaw) (Rabbit Fields Farm, Everson)
- ½ tsp salt, more to taste
- ⅛ tsp dried smoked cayenne pepper, or to taste (Rabbit Fields Farm, Everson)
- 1 package fresh spaghetti noodles (Bellingham Pasta, Bellingham)
- Start a large pot of salted water heating to a boil for cooking the noodles.
- Melt butter in a skillet over medium high heat. When butter bubbling slows, add shallots to pan and cook until nicely browned, about 3 minutes.
- Add cabbage to skillet and sprinkle with ½ tsp salt. Cook until cabbage is softened and limp, about 4-5 minutes, stirring occasionally. Remove vegetables from heat.
- When pot of water is boiling, cook noodles according to package directions. Drain well.
- Add 2 cups of noodles to cabbage mixture. Refrigerate the rest for use in another recipe.
- Mix vegetables and noodles well, and season with salt to taste.
Serve as a vegetarian main dish or as a chill-warming side dish.
Bellingham Farmers Market, Railroad at Chestnut, Bellingham
Community Food Co-op, Cordata and Westerly, Bellingham