MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Caramelized Cabbage & Walnut Pasta
Categories: Vegetables, Nuts. pasta, Herbs, Citrus
Yield: 4 servings
1/4 c Olive oil
3 tb Unsalted butter
2 ts Cumin seeds
2 Leeks; white & tender green
- parts, thin sliced in
- rings
4 cl Garlic; fine chopped
2 lb Fine sliced green cabbage
Salt
1 lb Spaghetti or other long
- pasta
4 oz Pecorino; grated, more to
- serve
3 ts Fresh ground pepper; more as
- needed
4 tb Lemon juice
1 1/2 c Toasted walnuts; rough
- chopped
Handful of chopped chives
- (opt)
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.
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.
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.
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.
By: Hetty McKinnon
RECIPE FROM:
https://cooking.nytimes.com
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