Creamy Caramelized Cabbage Pasta (Print Version)
Caramelized cabbage and creamy sauce coat tender spaghetti for a cozy, flavor-packed pasta with Parmesan and thyme.
# Ingredients:
→ Pasta
01 -
225 grams whole wheat spaghetti
→ Dairy and Cheese
02 -
3 tablespoons unsalted butter, divided
03 -
120 milliliters heavy cream
04 -
60 grams grated Parmesan cheese, divided
→ Produce
05 -
1/2 small head green cabbage, thinly sliced (about 6 cups)
06 -
2 tablespoons garlic, thinly sliced
07 -
1 teaspoon fresh thyme leaves, chopped, plus more for garnish
→ Pantry Staples
08 -
1/4 teaspoon salt
09 -
1 teaspoon ground black pepper
10 -
2 tablespoons sherry vinegar
# Instructions:
01 -
Bring a large pot of water to a boil. Add spaghetti and cook until al dente following package instructions. Reserve 120 milliliters of pasta cooking water, then drain and set the pasta aside.
02 -
In a large skillet over medium heat, melt 2 tablespoons butter. Add sliced cabbage, garlic, and salt, then cook, stirring occasionally, until cabbage is tender and deep golden, about 10 minutes.
03 -
Add remaining 1 tablespoon butter, thyme, and ground black pepper. Sauté for 30 seconds, allowing the aromatics to bloom. Pour in sherry vinegar and stir until most liquid evaporates, about 30 seconds.
04 -
Add cooked spaghetti to the skillet with the reserved cooking water, 30 grams Parmesan, and cream. Toss and cook, stirring constantly, until the sauce thickens and coats the pasta, about 1 minute.
05 -
Divide among serving bowls, topping each portion with remaining Parmesan and extra thyme leaves as desired.
# Notes:
01 -
Grate the Parmesan fresh for optimal melting and depth of flavor.