I love this recipe! Here’s another of my pasta recipes that has loads of vegetables and not so much pasta. Healthy, healthy, healthy! You can make this recipe with regular green cabbage or Savoy cabbage. The combination of sweet, browned onions, sweet Alaskan carrot slices, and the salty, toasted walnuts… it’s fantastically flavorful Fall food! It’s inspired by a recipe in rebar modern food.
One nice thing about this recipe is that you don’t need to put any cheese on it, because of the salty, roasty-toasty walnuts. Try it with just the nuts before you heap Parmesan on it!
½ pound whole wheat pasta, or buckwheat soba
1 tablespoon olive oil
1 large onion (or 2 medium onions), diced
sea salt or kosher salt
6 garlic cloves, minced
¼ teaspoon red chile flakes
1 tablespoon dried sage (or ¼ cup fresh sage, minced)
1 ½ teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
1 medium head green or Savoy cabbage, halved, cored, and cut into ¼-inch thick ribbons
½ to 1 cup vegetable stock, bean broth, or water
3 medium carrots, cut into thin half-moon slices
1-2 teaspoons balsamic vinegar (optional)
freshly ground pepper
½ cup walnuts, toasted for 15 minutes in a 350-degree oven
1-2 tablespoons toasted walnut oil (optional—but I love to use Loriva oil)
½ bunch parsley, leaves chopped finely
1. Bring a large pot of water to boil to cook the pasta.
2. Heat the olive oil over medium-high heat and sauté the onions with ½ teaspoon salt until golden. Add carrots and sauté for another couple of minutes, then add the garlic, chiles, and herbs for several more minutes.
3. Stir in the cabbage with another ½ teaspoon salt and the stock or water, and add enough stock to keep the cabbage from sticking in the pan. Continue to sauté the vegetables until the cabbage is tender.
4. Meanwhile, add a couple of tablespoons of salt to the boiling water and cook the pasta until tender.
5. Chop the walnuts coarsely and toss them in a small bowl with the toasted walnut oil (if using) and a generous pinch of salt.
6. Just before serving, taste the vegetables and season with salt and pepper. Drizzle with balsamic vinegar to taste, but don’t overdo it—you want to be able to taste the flavors of the vegetables and the toasted walnuts.
7. To serve, put a small mound of pasta on each plate, and mound a big pile of vegetables on top. Sprinkle with toasted, salted walnuts and chopped parsley.