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Spaghetti with Savoy Cabbage and Breadcrumbs

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Recipe photo courtesy of Ditte Isager

The butter does a nice job of coaxing the sweetness from the cabbage. Serve a platter of this pasta family-style, with grated cheese; top with poached or fried eggs; or scatter with crumbled bacon.

Source: Martha Stewart Living, June 2011
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  • MS10960963
    31 MAR, 2012
    This dish is really good. I had an eggplant to use and it went well with the cabbage and cream sauce. Also only had dried breadcrumbs, but it was stil nice.
    Reply
  • chezboo
    11 SEP, 2011
    OMG this dish is incredibly delicious. I've made it four times now, and still can't get enought! The recipe is easy to follow, however, the breadcrumbs took about 10 minutes to brown. Another time I was out of heavy cream, so I substituted about 3/4 cup of cottage cheese instead, added directly to the drained spaghetti, then I added the shredded parm and cabbage. Very tasty! Do not leave out the breadcrumbs - they add flavor and a fantastically contrasting texture. Enjoy
    Reply

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