Whole Wheat Penne with Cabbage and Cumin
(from Almost Vegetarian)
1 onion, thinly sliced
1 large carrot, peeled and thinly sliced
2 cups shredded red or green cabbage
1 medium red or white low-starch potato, peeled and sliced paper thin
1 tsp whole cumin seeds
4 ounces fontina or taleggio cheese, thinly sliced
3 cups dried whole wheat penne or other whole wheat pasta
Heat the olive oil in a large non-stick skillet over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and sauté until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.
Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve at once, in warmed bowls (optional).