Description
Ingredients
Scale
- 3 tablespoons unsalted butter, vegan if needed
- 1/2 medium green cabbage, sliced thinly and lightly chopped, totaling about 6 cups chopped
- 1 medium shallot, diced
- 4 large cloves garlic, minced
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 8 ounces dried rigatoni, penne, or spaghetti pasta, use gluten-free if needed
- 1/2 lemon, zested and juiced
- 1 can white beans, such as cannellini or great northern beans, drained and rinsed
- 1 small bunch fresh chives, or another fresh herb of choice to garnish
- Parmesan cheese, for serving, vegan if needed
- Toasted walnuts, about 1/4 cup, lightly crushed, optional
Instructions
- Melt 2 tablespoons of the butter in a large, high-sided saute pan or pot over medium-low heat. Add the cabbage and shallot. The pan will be pretty full, but similarly to caramelizing onions, they’ll reduce in size significantly. Sprinkle with the salt, and let them cook for about 20 to 30 minutes, mixing occasionally until they’ve softened significantly and have caramelized into a golden color.
- Add in the garlic and cook until fragrant.
- While the cabbage caramelizes, cook your pasta according to the package instructions in generously salted pasta water.
- Once your pasta is cooked, add it to the cabbage mixture with the rest of the butter, the drained and rinsed white beans, and a few tablespoons of pasta water. Toss to combine, and add salt & pepper to taste.
- Mix in the zest and juice of half a lemon (or more, if desired). Add in half of the chives and a generous shaving of Parmesan. Toss to combine.
- Serve with the rest of the chives sprinkled on top, extra Parmesan, and toasted walnuts for texture and crunch. Enjoy!
- 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 rehydrate.
Notes
Nutritional info calculated using brown rice pasta and 1/4 cup Parmesan cheese. Exact macronutrients may vary based on your ingredients.
