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.
(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 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 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 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.
Similar Recipes:
Braised Red Cabbage with Apple and Fennel
Linguine with Green Cabbage and Pancetta
Pancetta and Cabbage Risotto
{ 8 comments… read them below or add one }
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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Ciao, Devaki @ weavethousandflavors
This recipe needs some clarification. You use pot for both the pasta and for the garlic/cabbage mixture when you talk about adding ingredients. Since you say saucepan in the beginning for the garlic mixture, perhaps you could say saucepan for adding the items that go into it. Also, where does the butter go? I made it without the butter since it wasn’t in the directions part and the recipe was very good.
LizS – that is some good feedback! I have adjusted the recipe. I am glad you still liked it, and really, sometimes omitting the butter is a good thing!