Meatless Monday St. Patrick's Day Dinner

Cabbage is abundant in Vitamins, Minerals, phyto-chemicals, Vitamin C and Vitamin K, B-5, B-6 and B1.  According to cabbage contains an adequate amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation. Additionally, cabbage is very low in fat and calories. 100 g of leaves provide just 25 calories.

I started eating cabbage as a kid on St. Patricks Day and I've been hooked ever since.  Little did I know I was creating such a healthy habit.  

Have you ever tried caramelized cabbage?  It's glorious, sweet and pleasing to the palate. The cabbage becomes sweet, and caramelized by a low heat cooking process similar to the method used in caramelizing onions.  This makes cabbage especially delicious over pasta or as a healthy side dish.   And so, in honor of Meatless Monday and the upcoming St. Patricks day holiday, I present to you pasta and caramelized cabbage.  This dish can be made gluten-free or with traditional pasta – whatever works for you.  I hope you enjoy it.


  • 1 head of cabbage
  • 2 cloves of garlic sliced
  • Olive oil
  • Frozen or fresh peas
  • 1 pound Gluten-Free Biaglut Rigatoni or Pasta of your choice
  • Sea salt and pepper to taste

Put up the pot of boiling water.  Cook pasta according to package directions.  Reserve 1/4 cup pasta water.

Start with a cold pan.  Add olive oil, then garlic and on a low flame and cook garlic until fragrant. Quarter the cabbage. With a serrated knife, slice the cabbage into thin ribbons.  When this is done, add the cabbage ribbons to the pan.  Gently cook the cabbage in the pan adding more olive oil if necessary.  Saute the cabbage slowly until the cabbage is soft and begins to brown.  It should become sweet.  Once the cabbage is caramelized and golden in color, add peas and cover for another five minutes until the peas are cooked.   When this is done season the cabbage with salt and pepper.  Drizzle with a little extra virgin, good quality olive oil. 

Toss in the pasta with reserved pasta water and serve.

Copyright 2011, Nancy S. Mure