Caramelized Cabbage and Walnut Pasta
Published Jan. 18, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 3tablespoon unsalted butter
- 2teaspoon cumin seeds
- 2leeks, white and tender green parts, thinly sliced into rings
- 4garlic cloves, finely chopped
- 2pounds finely sliced green cabbage
- Kosher salt (Diamond Crystal)
- 1pound spaghetti or other long pasta
- 4ounces pecorino, grated, plus more for serving
- 2 to 3teaspoons freshly ground black pepper, plus more as needed
- 3 to 4tablespoons lemon juice (from 1 large lemon)
- 1to 1½ cups toasted walnuts, roughly chopped
- Handful of chopped chives (optional)
Nutritional analysis per serving (4 servings)
1071 calories; 57 grams fat; 15 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 20 grams polyunsaturated fat; 114 grams carbohydrates; 13 grams dietary fiber; 14 grams sugars; 34 grams protein; 1151 milligrams sodium
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
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.
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!
This is a good recipe that needs revision, which relates to the pan. It’s hard to achieve caramelization with this much cabbage in a Dutch oven, which others have noted should not be covered. The result would be better in a big, deep skillet. Also, pine nuts go better with cabbage than walnuts. One more thing: Don’t try to “drag” the pasta out of the water and into the cabbage. Just scoop one cup of pasta water out of the pot with your favorite tool and drain pasta as usual. Finish the sauce. 👍🏼
Did not have leeks but an onion sliced very thin did the trick. No need to add the cup of pasta water!
the cabbage melts into a delish sauce with the pecorino cheese. don't skip the nuts. I added baked kolbassa for protein. delish