Caramelized Cabbage Pasta Featuring Micro YYC’s Classic Mix

Caramelized Cabbage Pasta with Classic Mix

Serves 4

By Ellen Sullivan



Ingredients:

1/2 a head of green cabbage, sliced 1/4” thick

1 yellow onion, sliced thinly

4 tbsp olive oil

2 tbsp butter

1 tsp salt (or 2 if using Diamond Crystal)

4 cloves of garlic, thinly sliced

1/2-1 tsp chili flakes (optional but recommended)

450g bucatini*

Grated parmesan cheese


Method:

  1. Cut the cabbage in half and remove the core. Slice the cabbage into 1/4” thick slices. Slice the onions thinly, about 1/8”-1/4” thickness. 
  2. Heat a large non-stick pan over low heat. Add 2 tbsp of olive oil and 2 tbsp of butter. Once the butter has melted add your cabbage, onions, and salt. It might seem like a lot of cabbage but as it cooks it will shrink down**.
  3. Once the cabbage is done put it on a bowl and set aside.
  4. Fill a large pot with water and add a generous amount of salt. Bring to a boil.
  5. While you wait for the water to boil, prep the garlic by slicing thinly. 
  6. Add the pasta to the pot of boiling water.
  7. While the pasta cooks, heat the same pan you used for the cabbage over low-medium heat and add 2 tbsp of olive oil. Add the garlic, chilli flakes (if using), and a pinch of salt and gently sauté. Keep the heat low. We don’t want to burn the garlic. We want to soften it and infuse the oil. About 5-8 minutes.
  8. When the pasta is done, using tongs, add the pasta to your pan of oil and garlic. Turn off the burner. Add the caramelized cabbage. Toss gently. DO NOT THROW OUT THE PASTA WATER!!!
  9. Add the caramelized cabbage and a couple tbsp of the pasta water. Toss gently. 
  10. Grate as much parmesan cheese as you want over the pasta and toss. I don’t measure my parmesan. I FEEL it***. Add a couple tablespoons of pasta water and combine. The pasta water will help create a beautifully creamy texture.
  11. Plate your pasta and top it off with a generous handful of Micro YYC’s Classic Mix.
  12. Eat! Be amazed! Make again! Repeat.

Notes:

*I prefer bucatini but you can use whatever long form pasta you desire. 


**We are making the caramelized cabbage the same way we make caramelized onions. Low and slow. The cabbage will wilt down and get nice and brown and yummy. This process will take about 1 - 1.5 hours. It’s not something to be rushed. You can make the caramelized cabbage ahead of time :) If you make it the day before, make sure to take the cabbage out of the fridge and let it come to room temp before preparing the pasta or warm in the microwave.


***You know when you’re at a restaurant and the server asks you if you’d like parmesan and you say yes so they start grating and you just wait until you FEEL like you’ve received the right amount of cheese? That’s how I measure the parm.

 

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