Caramelized Cabbage Spaghetti with Preserved Lemon & Arugula
Jammy, golden caramelized cabbage tossed with spaghetti, brightened with preserved lemon and arugula, and topped with nutritional yeast and crunchy toasted panko. Add chili garlic if you're feeling adventurous.
Equipment
- Large skillet or Dutch oven
- Large pot
- Small skillet
Ingredients
Caramelized cabbage pasta
- 1 small head green cabbage about 2 lb / 900 g, cored and thinly sliced
- 4 tablespoon olive oil divided
- 1 teaspoon salt plus more for the pasta water
- 12 oz spaghetti 340 g, or any pasta
- 1 cup reserved pasta water
- seasonings of choice optional: black pepper, minced garlic, red pepper flakes
Something pickled + something green
- 1 to 2 tablespoon preserved lemon rind rinsed and finely chopped, or capers or pickled onions
- 2 cups arugula or any tender greens
Topping
- ½ cup panko breadcrumbs toasted
- 3 tablespoon nutritional yeast
- 1 to 2 teaspoon chili garlic oil or chili crisp optional, for the adventurous
Instructions
- Heat 3 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the sliced cabbage and salt.
- Cook 25 to 30 minutes, stirring every few minutes, until soft, jammy, and deeply golden. Add a splash of water if browned bits start to scorch.
- Meanwhile, toast the panko in a small skillet with the remaining 1 tablespoon olive oil and a pinch of salt for 3 to 4 minutes until golden. Set aside.
- Boil the spaghetti in well-salted water until just shy of al dente. Reserve 1 cup of pasta water.
- Transfer the noodles directly into the cabbage pan with about ½ cup pasta water. Toss over medium heat 1 to 2 minutes until glossy, adding more water as needed.
- Season to taste with pepper, garlic, chili flakes, and salt (go easy, since preserved lemon is salty).
- Off the heat, stir in the preserved lemon and arugula until just wilted.
- Serve topped with nutritional yeast, toasted panko, and chili garlic if you like.
Notes
The formula: sweet caramelized cabbage + something pickled + something green + something crunchy. Swap in whatever you have.
Be patient: Deep golden color equals flavor. A wide pan and early salt speed things up.
Make ahead: Caramelized cabbage keeps 4 days in the fridge for a 15-minute dinner.
Storage: Keep the panko separate so it stays crunchy. Leftovers keep up to 4 days.