This weekend on the Market Report, Laura Avery interviews Amelia Saltsman, author of the Santa Monica Farmer’s Market Cookbook. She suggests this heart-warming and budget friendly pasta that utilizes winter cabbage. When selecting cabbage at the market Amelia looks for heads that are heavy for their size. She likes either Savoy cabbage or heirloom Wakefield Jersey cabbage for this preparation. The key is cutting the leaves very thin so they melt into a creamy sauce. You can easily make this vegetarian by taking out the bacon and using vegetable stock or water.

garganelli w cabbage _1.23.13

Keep reading for her recipe…

 

 

 

 

 

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