Best New Recipe this Month

This month has had some real looser recipes.  The kind where you might have thought it wasn't horrible but have no desire to eat the leftovers.  I love a recipe with a ton of flavor, nothing boring or ho hum.  This recipe gave me all I was looking for and best of all it was made with leftovers and even better than that the leftovers were corned beef and it made it totally different.

Until now I thought what I did with leftover corned beef, where I fried slices and served it with a mustard sauce was good but this pasta dish surpassed it by far.  Of course how can you go wrong with a cream sauced pasta. 

The original recipe called for quite a bit less cabbage but like spinach when you cook it, it reduces by more than half and it just needed more since it contains a pound of pasta. Original recipe came from Guy Fieri of the Food Network.  I also forgot to add the Dijon but will add it the next time I make it.  When I was at Trader Joe's the other day she sautéed the cabbage so much that I thought it was caramelized onions.  It was SO tasty.  I didn't go that far here but it will be what I try next.

UPDATE:  4/3/2013:  I made this once again in order to finalize it prior to waiting till next year and the changes I made have been updated in the recipe below.  Adding an entire tablespoon of Dijon I think was too much and because I used more cabbage the sauce didn't need to thicken since the goobers made it thick.  I also added a cup of peas and fought the urge to add more and was glad I didn't.  The cup was plenty and more than that would have been too much.  This time I also used fettuccini which worked out well also.

 

 

ST. PATRICK’S LINGUINE
1 T. canola oil
1 lb. cabbage (sm. head / 4-6 C.), thinly sliced
¼ C. (8 baby) carrots, thinly sliced
½ shallot (1 T.), minced
2 cloves garlic, minced
2-3 C. leftover cooked corned beef
1 t. coarse black pepper
¼ C. white wine
1 ½ C. heavy cream
1 ½ C. half and half
1 T. whole grain mustard
½ T. Dijon mustard
1 T. prepared horseradish
2 C. Irish white cheddar or extra sharp white cheddar, grated
¾ C. frozen peas
1 lb. linguine, cooked
Topping: Parmesan, grated

Cut cabbage in half, core, slice each half into thin slices and slice the slices in half. Slice carrots into thin round slices. Slice the corned beef and dice slices. To a large, deep skillet over low heat add the oil, then cabbage. Saute with lid on for 15 minutes. Add carrots and saute another 30-45 minuntes depending on the size of your cabbage head. Saute till cabbage is wilted and slightly browned (more caramelized than just wilted). Meanwhile during last 15 minutes of sautéing veggies, put a large pot of water on to boil and cook pasta 10 minutes (a minute or two shy of package directions). During the last few minutes of saute, add the shallots and garlic, finish sautéing the final 3-4 minutes. Add the diced corned beef and pepper. Cook, stirring occasionally to reheat meat, about 5 minutes. Deglaze pan with white wine, cook 3 minutes to cook off alcohol. Add the cream, half and half, mustards and horseradish. Stir. Let simmer to thicken slightly, 5 minutes or depending on how thin it is. If not thin don’t cook to thicken. Stir in the shredded cheese and peas. Stir to melt cheese and warm peas. Add cooked pasta. Stir. Serve immediately sprinkled with Parmesan cheese
 
Variation:  Fettuccini is also good in this dish.