Caramelized Cabbage and Walnut Pasta

Name: Caramelized Cabbage and Walnut Pasta
Total time: 25 min
Yield: 4 servings
Ingredients: 1/4 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, 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)

By Hetty Lui McKinnon

Published Jan. 18, 2023

Caramelized Cabbage and Walnut Pasta — Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 25 minutes
Rating: 4(3,149)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

¼cup olive oil
3tablespoon unsalted butter
2teaspoon cumin seeds
2leeks, white and tender green parts, thinly sliced into rings
4garlic cloves, finely chopped
2pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1pound spaghetti or other long pasta
4ounces pecorino, grated, plus more for serving
2 to 3teaspoons freshly ground black pepper, plus more as needed
3 to 4tablespoons lemon juice (from 1 large lemon)
1to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.

Ratings

4 out of 5

3,149 user ratings

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Comments

Evelyn3 years ago

I used to do a stir-fry with cabbage, brown rice, and walnuts. Those three ingredients go perfectly together.

Tara Breck3 years ago

I'm going to make this with wide egg noodles so it's more like my childhood favorite haluski.

Susan3 years ago

This recipe lends itself fully to substitutions! What I did have was cabbage, garlic, pasta and lemon. What I didn't have was pecorino cheese, leeks or walnuts. Instead I used feta, shallots and onion and pecans. Delightful! This is now my husband's and my favorite cabbage dish!

T1 week ago

Thin means thin to get the caramelization in such a short time! I took a “shortcut” by cutting the cabbage strips pretty wide (1/4 to 1/2 inch or 75 mm), and paid for it when I had to cook it much longer to caramelize it. You can learn from my mistake :)

Name sarah b p1 month ago

Absolutely delicious and easy. Made it as directed, one change-red cabbage because that’s what we had, plus, color! Cooked cabbage for a little longer than suggested. Definitely will add to the rotation in this house with the one change.

Charlie2 months ago

I made some tagliatelle for this recipe, which holds up great when combined with the cabbage, leeks, and garlic. I think it's a good idea to add the garlic after the first stir to avoid burning it. I subbed Parmesan Reggiano for the Pecorino. Otherwise, used all of the other ingredients and cooked as indicated, except added pepper at the table. My wife and I agree this is a solid 4 stars recipe.

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