Friday, January 10, 2014

Whole wheat spaghetti with roasted red cabbage, raisins, pecans and feta cheese

Had bought a head of red cabbage for a salad by Yotam Ottolenghi and then did not know what to do with it. I had eaten roasted red cabbage somewhere and it was delicious. Hence decided to make a spicy roasted red cabbage with some sweet roasted raisins and toss with a salty cheese and some good old carbs. A handful of toasted, salted pecans provided a nice crunch to the dish, since the cabbage after roasting was not crunchy any more. The combination of spice, sweet and salt was really fantastic and the cabbage was beautifully caramelized since it was roasted at a high temperature.

Whole wheat spaghetti with roasted red cabbage, raisins, pecans and feta cheese

8 oz whole wheat spaghetti - has more protein than regular spaghetti
1/2 red cabbage, cored and thinly sliced
1/4 cup raisins
1/4 cup chopped, roasted, salted pecans
4 oz Greek feta cheese
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon dried pepper flakes

  1. Preheat the oven to 450 F.
  2. Toss the sliced cabbage with two tablespoons olive oil, salt and dried pepper flakes. Spread them in a single layer on a large baking sheet and bake in the oven in the middle rack for 15 minutes. Then remove and toss the raisins with the cabbage and roast for 7 more minutes till the raisins become plump. Remove from the oven and set aside while the spaghetti is being cooked.
  3. In the meantime cook the spaghetti according to the directions on the box. When done, drain and toss with the roasted cabbage and raisin mixture. Crumble in the feta and lightly fold it in along with the chopped pecans.
  4. Remove to a serving dish and serve immediately along with a crisp salad.
Serves 3


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