1 tablespoon olive oil or vegan butter
1 large yellow onion, thinly sliced
1 small head green cabbage, shredded (about 4-5 cups)
1 cup low-sodium vegetable broth, plus extra as needed
3-4 slices vegan bacon of choice, chopped (optional)
1/2 teaspoon smoked
8 ounces pasta of choice
Salt, to taste
Freshly ground black pepper, to taste
Small splash red or white balsamic vinegar, (optional)
4 tablespoons chopped parsley, or as desired
Heat the oil or butter in a large, roomy skillet over medium-low heat. Add the onion. Cook, stirring every now and then, for 5-7 minutes, or until the onions are gently browning. Add the cabbage, 1 cup vegetable broth, smoked paprika, and vegan bacon if using. Continue cooking the vegetables for 10 minutes, stirring often, or until the onions have darkened and the cabbage is very tender. If the vegetables get at all dry, add a few extra splashes of broth. While the onions and cabbage caramelize, cook the pasta according to package instructions. When the pasta and vegetables are both ready, drain the pasta and add it to the skillet. Once again, if the mixture gets a little dry, add an extra splash of broth. Warm all ingredients through. Taste, and then add salt, pepper, and/or vinegar to your taste. Serve the pasta right away with chopped parsley on top.
Comments