Ever since having the Smoked Duck and Chestnut Pasta at the Green Goddess a couple of months ago (a dish that includes caraway and duck fat braised Napa cabbage, 5 year Dutch gouda and wild mushrooms and about which I have longing-filled daydreams continuously), I've been thinking about cabbage with pasta. Since I am neither worldly or wise, it was a small revelation to me. Initially, I thought I had never before eaten the pairing, but deeper consideration reminded me that I have done so frequently... just, in Asian noodle dishes instead of Italian. I've been looking for an opportunity to stick cabbage in pasta ever since.
Last night, I was seeking inspiration from one of my new cookbooks, Italian Easy: Recipes from the London River Cafe, and found a recipe for Rigatoni, Cabbage, Fontina. It seemed a good place to begin.
Here is the recipe, as shown in the book.
I made a few ingredient alterations to accommodate what was available to me. The grocery was out of Savoy cabbage, so I substituted regular green cabbage. There was only one Fontina at Whole Foods which was much too expensive and seemed as though it would be wasted if melted into a pasta dish instead of eaten in it's own right, so I substituted with a more commercial grade Fontal. Additionally, I cut all of the measurements in half, to make a dish that feeds two.
All in all, it was a nice but not standout meal.