The Captain developed this recipe after doing some amount of internet research on the food of Italy’s Alto Adige. He insists it is not ‘original.’ On the other hand, I’ve never seen it any place else. Whoever invented it deserves a medal – it is glorious, and a great solution to the problem of what to do with the half a head of cabbage you’ve got left after making slaw. I’m sorry there’s not a photograph of this dish – it was all gobbled up before we even thought of the camera.
½ Head Green Cabbage, whole
1 cup White Wine
¼ stick Butter
1/8 cup Olive Oil
10 leaves fresh Sage
1 medium Onion, chopped
4 cloves Garlic, chopped
1 Red Chili Pepper, crushed (or its equivalent in ground Cayenne) (or to taste)
1 lb. Penne
4 oz. Heavy Cream
3 oz Gouda Cheese, grated
2 oz. Parmigiano Cheese, grated
1. Braise the cabbage in salted water for 5 minutes. Drain in colander.
2. Return cabbage to pan and add wine. Boil until wine mostly evaporates and cabbage is cooked. Remove from pan. Chop coarsely.
3. Heat oil and butter in pan and add sage leaves. Cook until leaves curl. Add red Pepper. Add onion. Sautee until onion colors. Add garlic. Cook for another 3 or 4 minutes. Add cooked cabbage and cream, mix well and keep on lowest simmer.
4. Cook penne until still firm, but almost done. Save a cup of cooking water, then drain Penne.
5. Add penne to sauce, add the two cheeses, mix well, and adjust consistency with retained water to achieve a pleasant creamy texture and to finish cooking the penne to “al dente.”