It’s a challenge for me to entertain. I instinctively prepare food that’s healthy because I’m a health a fitness writer and trainer, and when I have guests over I’m subject to a lot of scrutiny. I can’t just sling deep fried chicken wings at them (OK, maybe as a side dish since I am originally from Buffalo). But regardless of the health quotient, party food still has to taste good.

So I happen to like working with cabbage. It’s amazingly versatile, super healthy (antioxidants, fiber and very low in calories) and it’s easy to keep on hand because it has a long shelf life. And then there’s whole grain pasta. So much better than processed pastas, health-wise. Both foods by themselves, prepared badly, can be a real buffet buzz kill. Both might be reminiscent of Aunt Linda’s celery-in-jello dish, served at both summer picnics and thanksgiving dinners – and avoided by many (see video below).

Here’s the trick: put these two things, cabbage and whole grain pasta, together in one dish. They have texture and taste that no one expects together, which can shatter expectations.

Of course, it helps to throw in other things that excite and round out the flavors. Speaking for myself (and this recipe), those things are olive oil, onions, vinegar, lemon juice and cilantro, sometimes with the added body and texture of Garbanzo beans.

Here’s how to do it:

Ingredients

• Whole grain pasta (try the shorter, curlier versions such as rotini or penne)
• One medium size cabbage (green or red; Napa cabbage is a reasonable substitute)
• Olive oil (3-4 Tablespoons)
• Vinegar (4-5 Tablespoons)
• Lemon juice (3-4 Tablespoons)
• Chopped fresh (or dried) cilantro – about one cup
• Chopped onions – about one cup
• Option: 2-4 cups Garbanzo beans, for added protein, fiber and taste
• Salt to taste

Directions

Cook the whole grain pasta while you are chopping the cabbage, onions and cilantro. To soften the cabbage just a little, microwave it in just a 1/4 cup water for 1-2 minutes. When the pasta is done, drain (don’t rinse) the extra water then mix it with the cabbage and all other ingredients. Serve semi-warm or chilled for several hours in a refrigerator. Great at picnics, pot lucks or just a meal for any night of the week.

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Russ Klettke is author of “A Guy’s Gotta Eat, the regular guy’s guide to eating smart” with Deanna Conte, MS RD LD (Marlowe & Co., 2004; available where books are sold and in hundreds of public library systems in the U.S., Canada and Europe). The book focuses on ways to eat healthier for people who might otherwise eat processed and fast foods.