I would have never thought of mixing cabbage and spaghetti but it’s darn good. Inspired by this recipe from the New York Times, we made this super easy dish which involves sautéing thinly sliced cabbage and leeks with butter and olive oil and some cumin seed. Add salt and pepper and scoop the cooked pasta straight from the cooking water into the pan with about a cup of the cooking water. We used brown rice spaghetti. Worked great and other types of pasta would work, too. I think it would be great without the pasta.
Any cabbage lovers out there? What’s your favorite way to prepare cabbage?