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Spaghetti with Savoy Cabbage and Breadcrumbs

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    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.
    Martha Stewart Living, June 2011
    • Prep Time 45 minutes
    • Total Time 1 hour
    • Yield Serves 4
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    Ingredients

    • Coarse salt and freshly ground pepper
    • 8 ounces spaghetti or angel hair pasta
    • 5 tablespoons unsalted butter
    • 1 garlic clove, very thinly sliced or minced
    • 1/2 cup fresh (not dried) breadcrumbs (from a rustic loaf)
    • 9 cups thinly sliced savoy cabbage (from 1 medium head)
    • 1/2 cup water
    • 3 tablespoons heavy cream
    • 1/4 cup finely grated Parmesan cheese (1 ounce), plus more for garnish

    Directions

    1. Bring a pot of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup cooking liquid.
    2. Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Cook garlic until fragrant, about 1 minute. Stir in breadcrumbs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.
    3. Melt remaining 3 tablespoons butter in a large high-sided skillet over medium-high heat. Add cabbage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Cook, stirring, until slightly wilted, 3 to 4 minutes. Add 1/2 cup water. Cook, covered, until tender, about 4 minutes. Uncover, and let any water in the skillet evaporate. Stir in cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute. Season with salt and pepper.
    4. Add pasta and reserved 1/2 cup cooking liquid to cabbage. Cook for 1 minute. Stir in cheese. Transfer to a platter. Sprinkle breadcrumb mixture over top, and garnish with more cheese.

    Recipe Reviews

    • marlowlu
      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.

    • 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

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