Thursday, November 3, 2011
Baked Pasta with Cabbage and Potatoes
I was skeptical about this recipe. Baked pasta... good. With cabbage... a little weird. And potatoes... with pasta? The cabbage mixture has mustard in it... and there's cheese. But I needed a recipe that would use up a decent amount of Napa cabbage, so I gave it a shot. Well, it was really surprisingly good. I actually plan to make it again, though it won't be for me (more on that at a later date).
There are a few layers in this recipe. You repeat each layer twice, in the same order. First, a whole grain pasta - I used a whole wheat fusilli. Next, the potatoes, followed by grated Parmesan and cubes of fontina. The final layer is a mixture of Napa cabbage and leeks, flavored with garlic and whole-grain mustard. I added extra mustard until I found the cabbage mixture absolutely delicious on its own. After being baked in the oven, the cheese melted and the mustard flavor developed a new dimension. We gladly ate the leftovers for a few days.