Creamy Caramelized Cabbage Pasta with Parmesan and Thyme (Print version)
Sweet caramelized cabbage, garlic, Parmesan, thyme, and cream make a silky vegetarian pasta that feels rich without much fuss.
# Ingredients:
For the pasta
01 -
10 oz (285 g) rigatoni, spaghetti, or linguine
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup (240 ml) reserved pasta water
For the cabbage sauce
04 -
3 tablespoons unsalted butter, divided
05 -
1 tablespoon olive oil
06 -
1/2 medium green cabbage, thinly sliced, about 6 packed cups (500 g)
07 -
3/4 teaspoon fine salt, plus more to taste
08 -
4 cloves garlic, thinly sliced
09 -
1 tablespoon fresh thyme leaves, plus more for serving
10 -
1 teaspoon freshly ground black pepper
11 -
2 tablespoons sherry vinegar
12 -
1/3 cup (80 ml) heavy cream
13 -
3/4 cup (75 g) finely grated Parmesan cheese, divided
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, then reserve 1 cup of the cooking water and drain.
02 -
Melt 2 tablespoons butter with the olive oil in a wide skillet over medium heat. Add the cabbage and salt. Cook for 15-20 minutes, stirring often, until softened with golden brown edges.
03 -
Stir in the garlic, thyme, black pepper, and remaining 1 tablespoon butter. Cook for 30-60 seconds, just until fragrant.
04 -
Add the sherry vinegar and scrape up any browned bits from the skillet. Cook for about 30 seconds, until the sharp smell softens and most of the liquid evaporates.
05 -
Add the drained pasta, heavy cream, 1/2 cup pasta water, and 1/2 cup Parmesan. Toss over low heat for 1-2 minutes until creamy, adding more pasta water as needed.
06 -
Taste and adjust salt and pepper. Serve hot with the remaining Parmesan and extra thyme leaves on top.
# Good to know:
01 -
For deeper flavor, let the cabbage brown before adding the garlic.
02 -
Reserve extra pasta water because the sauce thickens as it sits.
03 -
Best served immediately while the Parmesan sauce is glossy.