https://www.copymethat.com/r/4OmMY8R1Q/caramelized-cabbage-and-walnut-pasta/
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4OmMY8R1Q
2024-05-15 00:46:32
Caramelized Cabbage and Walnut Pasta
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Time: 25min
A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.
A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.
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 cheese, 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)
Steps
Directions at cooking.nytimes.com
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