This is another dish that I do very many variations on. I like the cabbage and onion, but then I do all sorts of variations on the cheese. I use cottage cheese or plain yogurt for example along with a mix of real cheeses sometimes. This was today’s version.
- 1 small cabbage sliced in relatively small pieces
- 2 onions diced
- 8 oz Quinoa pasta shells (that link is just to show you the brand. It’s available in most health food stores. I’ve gotten questions addressed to me off the blog about gluten-free pasta) you can of course use any pasta you want to use for this recipe.
- 6 oz soft goats cheese
- 3/4 cup sheep milk grated pecorino
- 3 large eggs (I actually used 6 eggs yolks plus one egg) I came up with this recipe because I had the yolks to use left over after using the whites for my mousse/ice cream, the one I made here on this blog a while back
- salt and pepper to taste
Saute cabbage and onion until very soft. Let cool for a while. Add goats cheese, pecorino, salt and pepper and three eggs.
Boil the pasta (this can be done while you are sauteing the veggies. Cook the pasta VERY al dente as it will be baking with other ingredients and can finish cooking in the oven. This helps avoid it getting too mushy.
Once the pasta is drained, mix it in with the veggies, cheese and eggs.
Turn it all into a casserole pan and cook at 350 until browned.
To clarify: I used a green cabbage and you really can’t tell by looking at the pic how much there is. There is quite a lot. The onions I used were red. You can use any onion and cabbage as you prefer.