Caramelized Cabbage Pasta

Recipe courtesy of Eating Well

Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Ingredients

• 8 oz. whole-wheat spaghetti
• 3 Tbsp. unsalted butter, divided
• 1/2 small head green cabbage, thinly sliced (about 6 cups)
• 2 Tbsp. thinly sliced garlic
• 1/4 tsp. salt
• 1 tsp. chopped fresh thyme leaves, plus more for garnish
• 1 tsp. ground pepper
• 2 Tbsp. sherry vinegar
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup heavy cream

Instructions

1. Bring a large pot of water to a boil over high heat. Cook spaghetti according to package directions, until al dente. Reserve 1/2 cup of the cooking water; drain the spaghetti and set aside.
2. Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add cabbage, garlic and salt; cook, stirring often, until the cabbage is tender and caramelized, about 10 minutes.
3. Add the remaining 1 tablespoon butter, thyme and pepper; cook, stirring constantly, until fragrant, about 30 seconds. Stir in vinegar; cook, stirring often, until the liquid has mostly evaporated, about 30 seconds.
4. Stir in the spaghetti, the reserved 1/2 cup cooking water, 1/4 cup Parmesan and cream. Cook, stirring constantly, until the sauce becomes creamy and coats the spaghetti, about 1 minute.
5. Divide among 4 bowls. Top with the remaining 1/4 cup Parmesan. Garnish with thyme leaves, if desired.

Comments

For more cabbage, use the entire head instead of half.

Nutrition

Total Carbohydrate 69g 25%, Dietary Fiber 7g 24%, Total Sugars 6g, Protein 16g 33%, Total Fat 19g 25%, Saturated Fat 11g 55%, Cholesterol 50mg 17%, Vitamin A 173 µg, Vitamin C 45mg 50%, Vitamin D 0 µg, Vitamin E 1mg 5%, Folate 211 µg, Vitamin K 93 µg, Sodium 395mg 17%, Calcium 199mg15%, Iron 4mg20%, Magnesium 75mg 18%, Potassium 446mg 9%, Zinc 2mg 20%, Vitamin B12 0 µg, Omega 3 0g