Weeknight pasta with caramelized cabbage, sage-infused brown butter & walnuts
Pasta and macaroni
Italian cuisine
I have had a love affair with cabbage, ever since I made fiveandspice's sublime Suspiciously Delicous Cabbage. Lately I have been experimenting with different methods to cook cabbage. This is my favorite way to prepare it so far. A Thomas Keller recipe gave me the idea for blanching the cabbage first, which not only reduces the cabbage cooking time but results in the cabbage having a lovely silky texture. The cold water bath is an optional step, but doing it keeps the cabbage leaves an attractive vivid green. All through the fall and winter, I have been cooking this pasta dish with cabbage and brown butter (sort of a modified Pizzoccheri), but for this contest I decided to make fried sage leaves to garnish the pasta. Making these crispy leaves infuses the brown butter with loads of sage flavor. This recipe may appear somewhat involved, but it all goes quickly and can easily be prepared for a weeknight dinner. The nuts can be toasted and the cabbage blanched ahead of time. This is not diet fare by any means, but it is bona fide comfort food perfect for a chilly wintry day.
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