Pasta with Browned Cabbage and Breadcrumbs
For easy, weeknight comfort food caramelize some shredded cabbage and make this recipe for pasta with cabbage, breadcrumbs, and walnuts. Great as a vegetarian dinner or for meatless Monday!
Servings 4 servings
Calories 525kcal
Ingredients
- 1/2 cup chopped walnuts
Breadcrumbs
- 2 tbsp olive oil
- 1 cup fresh breadcrumbs
- 1 tsp dijon mustard
- 2 tbsp chopped fresh parsley
- kosher salt, to taste
Spaghetti and Cabbage
- 10 oz spaghetti
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 7 cups shredded cabbage, about 1 small cabbage
- 1 clove garlic, minced
- 1/2 cup shredded parmesan cheese
Instructions
- Heat the oven to 350F. Spread out the walnuts on a baking sheet. Toast for 5 minutes. Set aside.
Breadcrumbs
- Heat the olive oil in a large nonstick skillet. Add the breadcrumbs and coat them in the oil, then toast them over medium heat until they are browned and crisp.
- Take the skillet off the heat.
- Add the mustard to the skillet and mix it into the breadcrumbs, making sure you don't leave any clumps of mustard.
- Mix in the parsley and taste. Add salt as needed. Move to a bowl and set aside. Wipe off the skillet.
Pasta and Cabbage
- Fill a large pot with water and bring to a boil. Salt the water and cook the spaghetti one minute less than the package directions.
- While the water is heating and the pasta cooking, make the rest of the dish.
- In your skillet, heat the butter and olive oil over medium heat.
- Once the butter is melted and bubbling, add the cabbage. Cook stirring frequently until it is soft and browned, about 10-12 minutes.
- Add garlic and saute for a minute.
- Once the pasta is ready, scoop out 1 cup of the water. Then drain and add it and the water to the skillet.
- Toss the pasta with the cabbage and water until much of the water has been absorbed and you have a thick sauce.
- Take the skillet off the heat and stir in the parmesan cheese.
- Serve topped with the breadcrumbs and toasted walnuts along with more parmesan.
Notes
- Walnuts: While you are prepping the ingredients, toast the walnuts.
- Breadcrumbs: Use a rustic dinner bread, not a sandwich bread or soft rolls. Softer breads are usually sweeter and that becomes too much sweetness with the the rest of the dish.
- Cabbage: For a weeknight shortcut, use preshredded.
- Variation: If you are looking for a 'meat-light' dinner and not a vegetarian meal, add a teaspoon or two of anchovy paste to the recipe when you are tossing things together in the skillet. It gives everything a little extra zing.
Nutrition
Calories: 525kcal