Pasta with Cabbage

Name: Pasta with Cabbage
Yield: makes 3 to 6 servings
Ingredients: Salt and black pepper to taste; 1 small or 1/2 large head of green or Savoy cabbage, about 1 pound; 3 tablespoons extra virgin olive oil or butter; 1 tablespoon minced garlic; 2 cups cored and chopped tomatoes, with the liquid (canned are fine; don’t bother to drain); 1/2 teaspoon hot red pepper flakes, or to taste; 1 pound spaghetti, linguine, or other long pasta; Freshly grated Parmesan or pecorino Romano cheese for garnish

December 14, 2011

Cabbage, when it begins to break down, becomes quite creamy, and that’s what makes this dish somewhat unusual. This will be stronger tasting if you use plenty of black and red pepper, olive oil, and pecorino or quite mild if you start with butter, reducing the black pepper, eliminating the red, and finishing with pecorino. You can also make it far more substantial; see the variation.

Recipe notes

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