This is a wonderful dish if you're in a hurry, hungry, and want to have something that's a combination of tasty and light, and filling ... especially if you want something tasty!
| ¼ | dry oz. | PastaBarilla linguine is an excellent choice |
| 1 | tbsp | Safflower Oil |
| ¼ | tsp | GarlicMinced |
| ½ | cup | Yellow OnionSliced thinly |
| 2 | cups | CabbageSliced thinly |
| ½ | clove | ParsleyLeaves coarsely cut |
| 1½ | tbsp | Soy SauceOr, to taste |
| 2 | tsp | Sesame OilOr, to taste |
| ¼ | tsp | Ginger, groundOptional |
| 1 | Bring water to boil in a medium-sized sauce pan and cook the pasta just to the al dente point. |
| 2 | While the water is heating for the pasta, in a small saute pan, heat the Safflower oil on medium high. At that point, add the cabbage and onion and saute, stirring intermittently. It's fine if the vegetables get a little browned. Take the pan off the heat. Add the sesame oil and the parsley. Sprinkle on the ginger, if using. |
| 3 | When the pasta is cooked, drain most of the water, leaving just a tablespoon or so. Add the pasta with the tablespoon or so of water to the saute pan. Add the soy sauce. |
| 4 | Put the saute pan back on the burner and on a fairly high heat, mix the pasta, vegetables, sesame oil and soy sauce all together so that the pasta absorbs the water and soy sauce and other flavors as well. I use two spoons (one slotted) to do this, lifting the pasta and letting it fall over so that all the pasta becomes infused with the flavors in the pan. |
| 5 | When the liquid is absorbed the dish is done. I enjoy bringing the dish right to the table and eating right out of it. Be sure that you have put some sort of hot mat at your place, however, to absorb the heat of the pan, and most of all, enjoy! |
| 6 | This dish could serve two as a side dish. |
| 7 | Also, it's certainly fine to add other vegetables, especially sliced scallions (or green onions). However, it's a delicious dish, just as is. |