Hearty Whole Wheat Pasta tossed with Red Cabbage, Cauliflower & Brown Butter

When preparing red cabbage, use stainless steel knives and cookware to prevent it turning grey or blue and to help maintain its red colour when cooked, also use some acid (like the lemon juice in this recipe).

¼ head red cabbage ½ medium cauliflower
2 cups dried whole wheat pasta 6 Tbsp unsalted butter, cubed
1 Tbsp dried sage, crumbled 1 Tbsp lemon juice
Salt and pepper ¼ cup grated Parmesan
1 Tbsp olive oil

If using bow-ties, penne or large shells, chop the cabbage half into quarters and slice into ¼" thick strips. For fettuccine, tagliatelle or other long spaghetti shapes, just slice the cabbage half. Roughly chop the cauliflower, (make a finer chop for if using long spaghetti shaped pasta). Squeeze the lemon juice and have it set aside. Put a large pot of salted water on to boil for the pasta, add the olive oil and cook the pasta until just tender; drain and reserve about 2 tablespoons of the cooking water.

Steam the red cabbage very quickly, about 2 - 3 minutes. Same with the cauliflower. Dress the hot vegetables in lemon juice in a large glass bowl.

Just before the pasta is ready, set the butter on to brown with the sage. Swirl the pan and cook over medium heat until toasty, nutty and browned.

When the pasta is done, add to the large bowl with the cabbage and cauliflower, add the browned sage butter, Parmesan and a just a dash of the pasta water, toss it all together and season with black pepper and salt if needed. Serves 4.