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
- 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.
- 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.
- 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.
- 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.
- 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, Vitamin C 45mg 50%, Vitamin D, Vitamin E 1mg 5%, Folate 211, Vitamin K 93, Sodium 395mg 17%, Calcium 199mg15%, Iron 4mg20%, Magnesium 75mg 18%, Potassium 446mg 9%, Zinc 2mg 20%, Vitamin B12, Omega 3 0g
Recipe from
Eating Well
Serves
6-8
Prep Time
5 minutes
Cooking Time
20 minutes
Total Time
25 minutes
Image courtesy of TheCountryCook.com
Image courtesy of DiamondCrystal.com
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