Its the ultimate back pocket meal.
As a chef, the kitchen is a nightmare.
The knives are terrible, the pans are an abomination, and the fridge is shockingly empty.
Simply Recipes / Molly Adams
Its like my very own version ofChopped, except my kids are the judges.
I also found some butter that needed to be used up and a generous hunk ofParmigiano-Reggiano.
I scrounged through the pantry and uncovered some spaghetti and knew just what to make: caramelized cabbage spaghetti.
Simply Recipes / Molly Adams
What more could you ask for?
Halve and core the cabbage, then thinly shred.
In a large saucepan or large, deep skillet, add the butter and melt over medium heat.
Simply Recipes / Molly Adams
Add the cabbage, salt, red pepper (if using) and black pepper.
Meanwhile, once the pasta water reaches a boil, salt generously and add the pasta.
Cook until al dente.
Reserve about 1 cup of pasta water, then drain.
Add a little more pasta water as needed to create a creamy sauce.
Remove from the heat and garnish with fresh parsley (if desired) before serving.
Transfer leftovers into an airtight storage container and store in the refrigerator for 3 to 5 days.
Add a splash of water before reheating to help loosen the sauce.
Feel free to swap it for whatever shape you have on hand.
I like using green cabbage, but any head of cabbage you better use up will work well.
Just see to it to shred it thinly and cook it until it is super caramelized and sweet!
(Note thatred cabbagewill turn the pasta aninterestingcolor.)
Then Ill top the pasta with the crisp pork before serving.
