Linguine with Savoy Cabbage Recipe
01. May, 2007 
6 Comments
This simple and inexpensive cabbage pasta recipe is delicate and nutty. Cabbage turns so buttery when you cook it down to almost nothing, and if you do it right it retains that beautiful vibrant green colour.
If you don’t have stock and wine, just use one or the other. You may want to serve this with crusty bread to soak up extra sauce. If you have some I think a handful of bacon or pancetta would be nice, but honestly this is so simple that it might complicate it too much.
Linguine with Savoy Cabbage
(serves 4)
Adapted from Mark Bittman
1/4 cup extra-virgin olive oil
4 cloves garlic, crushed
1t of anchovy paste
1 dried red chile
1 head savoy cabbage, cored and shredded
1/2c chicken or vegetable stock
1/2c dry white wine
2t butter
1/4C Parmesan, freshly grated
1 lb. linguine
salt and pepper
fresh parsley, chopped
1. Put a large pot of salted water on to boil and put medium heat under a big cast iron saucepan, big enough to hold all the pasta.
2. Put the olive oil, garlic cloves, chilies and anchovy paste in the pot, and cook stirring until garlic just begin to brown. the anchovy paste should dissolve into the oil. Add cabbage and stir regularly until it starts to brown.
3. Put the pasta in the water and add the stock and wine to the pot with a few good grinds of pepper. Allow the cabbage to simmer, stirring while the pasta cooks.
4. When the pasta is cooked, reserve about 1C of the pasta water and drain.
5. Add the pasta to the pot and toss, adding the water to thicken the sauce. Add the Parmesan and stir until it melts into the sauce. Adjust for seasonings and garnish with parsley.
Similar Recipes:
Braised Red Cabbage with Apple and Fennel
Linguine with Green Cabbage and Pancetta
Pancetta and Cabbage Risotto
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Wow… that looks fabulous! I never would have thought of making cabbage with pasta… think it would work without anchovy?
It would need a bunch more salt
I think it would still be good, but the anchovies do add a nice nutty flavour. Let me know if you make it without though.
Hi again, I tried this recipe last night, and it was wonderful. Thanks for another great idea! Please keep the pasta posts coming.
Thanks.
I am so glad you liked it. I will be making pasta for awhile to come, no worries there
What a great way to combine flavors of pasta and cabbage! Thanks for sharing…
It is genius that you would mix savoy cabbage and pasta.
How lovely! Also LOVE your lamb with the putanesca recipe. I have SUCH a weakness for putanesca
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