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.
[print_this]Linguine with Savoy Cabbage
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
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 pan, 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 big pot of water. Meanwhile add the stock and wine to the cabbage 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 1 cup of the pasta water and drain.
5. Add the pasta to the saucepan of sauce and toss, adding the water to thicken the sauce. Add the Parmesan and butter and stir until they melt into the sauce. Adjust for seasonings and garnish with parsley.[/print_this]