GFCF Cabbage and Noodles: Recipe of the Week

Yes, we are still eating the cabbage from Grandma's garden!

Here is another gluten free twist on a common Hungarian dish... the apples gave it a subtle sweetness. This is great for a vegetarian main course or an easy to make side dish that goes great with grilled pork or chicken. Enjoy!!

12 ounces Rice Penne Pasta

2 cups White Cabbage, thinly sliced

½ cup Red Cabbage, thinly sliced

1 White Onion, halved and thinly sliced

1 Macintosh Apple, sliced thinly in ½ inch pieces

2 TB Earth Balance Buttery Spread- Original

1 teaspoon Kosher Salt

¼ teaspoon Cracked Black Pepper

½ teaspoon Garlic Powder

Cook the rice penne pasta according to the package, drain and set aside.

In a large skillet melt cf butter; add onion and white cabbage. Stir frequently until caramelized.

Add red cabbage, apple, salt, pepper, and garlic to skillet; cook until tender. Mix in with pasta the vegetables and cook on low heat for 5 minutes.