Spaghetti with Savoy Cabbage and Breadcrumbs

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.

  • Prep:
  • Total Time:
  • Servings: 4
Spaghetti with Savoy Cabbage and Breadcrumbs

Photography: Ditte Isager

Source: Martha Stewart Living, June 2011

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.

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