It’s the perfect go-to dish for any situation.
Our family owns a place on Cape Cod which we occasionally go to, and calling it basic would be overly kind. Being a chef, I find the kitchen utterly dreadful. The cutlery is poor quality, the cookware is horrendous, and the refrigerator is almost bare.
During our extended trips, we’ll make sure the pantry and refrigerator have just enough provisions to last us. I dislike wasting food as much as having litter pile up, plus traveling back with a sack full of refuse isn’t how anyone wants to pass four hours stuck in traffic.
When we’re only there for a short weekend trip, I enjoy the challenge of purchasing just enough groceries to last us during our visit. It feels like my personal take on this exercise.
Chopped
, but my children are the ones who will judge it. Yikes!
Recently, during a weekend trip at our cabin, I opened the refrigerator and discovered a lonely head of cabbage leftover from our last visit to a beloved nearby farm. Along with it was some butter that had to be used soon and a substantial chunk of cheese.
Parmigiano-Reggiano
I rummaged through the pantry and found some spaghetti, knowing exactly what dish to prepare: sweetened cabbage pasta.
A Dish That Brings Joy to Every Family Member
Kale is the kind of veggie I can consistently serve to my children. Once simmered for an extended period, it becomes exceptionally sweet and doesn’t trigger any objections associated with eating greens; it mixes effortlessly with the pasta.
Drawn from a cherished family tradition,
Deb Pearlman’s Zucchini Butter Spaghetti
This pasta recipe has turned into my default choice for busy weeknights when I’m unsure about what to prepare. It’s incredibly fast, needs just a few key ingredients, and is loaded with veggies. Plus, it appeals to everybody’s palate. Isn’t that exactly what you’d hope for?
How to Prepare My Caramelized Cabbage Spaghetti
For 4 to 6 portions, you will require:
- 1 medium cabbage (approximately 2.5 pounds)
- 8 tablespoons (1 stick) of unsalted butter
- 1 teaspoon ofkosher salt, along with additional salt for the pasta water
- 1/2 teaspoon of crushed red pepper flakes, which is optional
- 1/4 teaspoon of newly ground black pepper
- 1 pound spaghettini (or your preferred type of pasta)
- 4 ounces (120g) of Parmigiano-Reggiano, grated finely (approximately 1 cup)
- 2 tablespoons of finely diced fresh parsley, if desired
Heat up a big pot of water until it’s boiling vigorously on high heat. Cut the cabbage into halves, remove the core, and then slice it very finely.
In a big pot or a sizable, deep frying pan, place the butter and let it melt under medium heat. Include the cabbage along with the salt, red pepper flakes (should you choose to use them), and black pepper. Stir frequently while cooking for approximately 20 minutes, or until the cabbage reduces considerably and turns darkly caramelized. Should it start drying out during this process, pour in a bit of the reserved pasta water to stop it from sticking and help scrape up any bits stuck to the bottom of the pan.
While waiting for the pasta water to come to a boil, be generous with the salt before adding the pasta. Continue cooking until it’s al dente. Save roughly one cup of the starchy pasta water prior to draining the rest.
Stir the prepared pasta into the saucepan containing the cabbage, together with the grated Parmesan and approximately half a cup of the saved pasta water. Lower the flame to minimum heat, then continue cooking while continuously mixing until the noodles achieve a smooth texture and the cheese becomes fully incorporated. If necessary, add additional pasta liquid gradually to ensure the consistency remains velvety. Take the pan off the stove, sprinkle some freshly chopped parsley over the top for decoration if you like, and serve immediately.
Move the remaining food into a sealed container and keep it in the fridge for 3 to 5 days. When you heat it up again, add some water to make the sauce less thick.
Minor Adjustments to This Recipe
I’ve tried this recipe with many different types of pasta, but my children favor spaghetti. You can substitute whichever pasta shape you happen to have available. While I enjoy using green cabbage, any type of cabbage you want to use up will do just fine. Ensure you chop it finely and cook it until it becomes nicely caramelized and sweet! (Remember that
red cabbage
will change the pasta color
interesting
color.)
When I want something more upscale, I’ll start by crisping around two ounces of bacon or pancetta in the pan and substitute part of the butter with the rendered fat to caramelize the cabbage. Afterward, I finish off the dish by topping the pasta with the crispy pork bits before serving.
Read the initial article on
Simply Recipes
.
