Caramelized Cabbage and Walnut Pasta
Published January 17, 2023
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup olive oil
3 tablespoon unsalted butter
2 teaspoon cumin seeds
2 leeks, white and tender green parts, thinly sliced into rings
4 garlic cloves, finely chopped
2 pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1 pound spaghetti or other long pasta
4 ounces pecorino, grated, plus more for serving
2 to 3 teaspoons freshly ground black pepper, plus more as needed
3 to 4 tablespoons lemon juice (from 1 large lemon)
1 to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)
Nutritional analysis per serving (4 servings)
114 grams carbs; 52 milligrams cholesterol; 1071 calories; 18 grams monosaturated fat; 20 grams polyunsaturated fat; 15 grams saturated fat; 57 grams fat; 13 grams fiber; 1151 milligrams sodium; 34 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
- Step 2
After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
- Step 3
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
- Step 4
Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.
Private Notes
Comments
This recipe lends itself fully to substitutions! What I did have was cabbage, garlic, pasta and lemon. What I didn't have was pecorino cheese, leeks or walnuts. Instead I used feta, shallots and onion and pecans. Delightful! This is now my husband's and my favorite cabbage dish!
I used to do a stir-fry with cabbage, brown rice, and walnuts. Those three ingredients go perfectly together.
I'm going to make this with wide egg noodles so it's more like my childhood favorite haluski.
Easy to make and very satisfying to eat! Thank you!
I almost didn't make this. Cabbage and pasta seemed like an odd combo. But I had the ingredients so I made this yesterday and it was fantastic! I did use a smaller pasta as recommended by others in the comments. I kept it warm in the oven while grilling some chicken and it held well. Picky husband also liked it! Win Win.
Used apple cider vinegar instead of lemon and chinese egg noodles because I forgot to buy pasta and I do think it's probably better with these, since it's a bit more firm. Excellent !