Categories: pasta

Ingredients

• 4 tsp. olive oil
• 2 red onions, chopped
• 2 lbs. green cabbage, shredded, about 8 cups
• 1 cup low-sodium chicken broth
• 2 garlic cloves, minced
• 1 Tbsp. balsamic vinegar
• 2 tsp. fennel seeds
• 1/4 tsp. salt
• Freshly ground pepper, to taste
• 2 cups ziti

Directions

1. Heat a nonstick saucepan. Swirl in the oil, then add the onions. Sauté until browned.
2. Add the cabbage, broth and garlic and sauté until the cabbage wilts, about 5 minutes.
3. Stir in the vinegar, fennel seeds, salt and pepper.
4. Reduce heat and simmer, covered, until the cabbage is tender, about 20 minutes.
5. Uncover, raise the heat slightly, and cook until the liquid evaporated, about 5 minutes longer.
6. Meanwhile, cook the ziti according to package directions. Drain and put in a serving bowl. Top with the cabbage and toss to combine.

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