1small head of cabbagefinely shredded (4 to 12 cups) - don't include the solid core
salt and pepper
2cans of cannellini beansdrained and rinsed, or 3 cups of cooked cannellini beans
2tablespoonsfresh minced parsley
optional: 2-3 cups of cooked broccoli or 1-2 cups raw greenssuch as kale or chard
optional: smoked paprika
Instructions
Chop the cabbage. Put it in a big pot with the oil and salt. If you are using the optional greens, add them. Heat over medium-high heat, stirring occasionally, until the cabbage is starting to brown in places. Then turn down the heat to a lower temperature and let it continue cooking, still stirring from time to time. The longer the cabbage is on the heat, the better this recipe tastes.
Meanwhile, heat water to cook pasta. Cook the pasta according to the package directions. Drain.
Meanwhile, drain and rinse the cannellini beans. Add those and the pepper to the cabbage mixture and stir.
Meanwhile, if you are cooking broccoli, cook it and drain. In case it's useful, here is my quick, easy broccoli recipe.
When the pasta mixture is cooked, stir it into the cabbage mixture, adding more salt and pepper if needed.
Serve hot, optionally sprinkled with smoked paprika.