Snoopy (Snoopy is Damon’s nickname) proved himself my urban gardening hero once again last night. Arriving home from a busy and stressful day, he brought it to my sometimes-clueless attention that with the spate of cold weather and frosts we’ve gotten this week, it’s probably a good time to harvest what we can from the fall garden. Good thinking, Snoopy. I’m glad one of us doesn’t his head up one’s proverbial bum 🙂
So while my better half brought in broccoli heads, cabbages, a few straggling turnips, and the less cold-hardy variety of kale, I was on KP. The curly kale and collards we left in the garden—they seem to be the rockstars of the winter—and we left the roots of the harvested plants intact and well mulched with straw, in hopes that they’ll give us a head start in the spring. The cabbage will be made into sauerkraut, the extra broccoli and greens will get blanched and frozen. Yum.
Meanwhile, back in the kitchen, I was faced with a gorgeous 2+ pound cabbage and a hungry tummy. Based on a recipe from MarthaStewart.com, this is one meal that I couldn’t not share (sorry for the shabby picture). It’s simple, so perfect for the season, and was a cinch to adapt as gluten free. Ohhhh, you’re going to love it, guaranteed. It’s got the Snoopy seal of approval.
Cabbage and Sausage Spaghetti
- 1 lb bulk sausage—I used a sage sausage from local Keenbell Farm
- One 2+ lb head of cabbage, sliced thinly
- One large yellow onion, sliced thinly
- 8 oz gluten free spaghetti (I like Tinkyada)
- Sea salt and black pepper
- 2 Tbsp water
- 1 1/2 Tbsp white wine vinegar
- Fresh-ground black pepper and Parmesan for garnish (optional)
Cook and drain pasta.
While the pasta cooks, heat a deep skillet or stock pot over Medium-High. Cook sausage, breaking it up as it browns, once cooked, remove from the pan with a slotted spoon, leaving the drippings in the pan.
Add to the hot pan drippings 2 Tbsp water, the onion, and about half the cabbage. Add a sprinkle of salt and a liberal amount of pepper. Stir, then cover, stirring occasionally. Once the cabbage has started to soften, add the rest of the cabbage and continue to cook it, covered, stirring occasionally, until the onions and cabbage is soft. Remove from heat.
Add the cooked sausage and spaghetti to the cabbage mixture. Add vinegar and salt to taste and mix well. Serve hot, garnished with a bit of parmesan and a generous amount of black pepper.