Chinese Cabbage and Pasta!!!

Mark Bittman is an American food journalist, author, and columnist for The New York Times.  He has written the book pictured on the side, which I have just purchased.  I will bring it to the pickup for you all to have a look at. Here is another way to use your Chinese Cabbage!  Thank you Lesley for bringing this to our attention.

Pasta Gratinee (from Mark Bitman’s Kitchen Express, 2009)

Heat the broiler. Bring small cubes of waxy potatoes and a couple of cloves of garlic to a boil in a big pot of salted water; when the water boils, add a pound of cut pasta (like penne or rigatoni).

Cook for about 4 minutes, then add some chopped Chinese cabbage.
In a couple of minutes more, the pasta should be al dente and the potatoes tender.


Drain and drizzle some olive oil over everything, season it with salt and pepper and toss a couple of times.

Transfer the mixture to a shallow ovenproof pan or dish. Sprinkle grated Parmesan cheese and breadcrumbs on top, broil until bubbly and serve with a big salad.”

(Perhaps some ham or cooked, smoked sausage could be added as a variation)

Read more from Mark Bittman on: Bittman's Blog