Caramelized Cabbage Mafalda
Since the 14th century, the humble cabbage has helped keep the entirety of the United Kingdom fed. They are cheap, they are nutritious, and they can grow just about anywhere - but they also can be transformed into a number of different dishes. It’s that availability and blank slate that made the cabbage something England’s most elite and poorest classes enjoyed eating. However, it was the World Wars that took this green cruciferous vegetable to a position where it helped feed the entire country, and this is probably why it is so revered and respected today in many home kitchens.
Lots of people shit on cabbage, but they clearly don’t know how good it can be. The greatest thing about it is that it truly is a blank canvas – a few simple techniques and it can be infused with a wide range of flavors and textures. To celebrate this underrated veggie and extract all of its natural flavors this recipe braises and caramelizes until it becomes naturally creamy. Adding the cold water shrimp is optional, but it brings some salt and freshness to the finished dish, creating flavor harmony with the funk of the cabbage. All of this culminates in one extremely tasty veggie history lesson.
The Recipe
Difficulty: Easy
Prep. time: 15 min.
Cook time: 45+ min.
Serves: 4
Special Equipment
Dutch oven - if not, a deep pot will work
Notes
There are some timing keys to this dish, so read the recipe ahead and plan to prepare the butter and shrimp at the right time.
Ingredients
16 oz. mafalda
1 head green cabbage - core removed and cut into ⅓” slices
1 yellow onion - sliced thin
2 cups - cold water shrimp
4 oil-packed anchovies
1 tsp. ground white pepper
2 tbsp. unsalted butter.
¾ cup extra virgin olive oil
1 cup dry white wine
Sea salt - fine and flaky
Preparation
01.
In a Dutch oven, bring ½ cup extra virgin olive oil to temperature over medium heat. Add anchovies and stir until they have melted into the oil. Add in the cabbage, onion, white pepper, and salt to taste. Stir about every 5 minutes until the cabbage begins to brown. Reduce heat to medium-low.
02.
Once browned, begin to sweat the vegetables by stirring in ¼ cup of wine and deglazing the dutch oven. Stir frequently and repeat the process 2 more times once the wine has evaporated (leaving ¼ cup for the final pasta.) Continue the process using water instead of wine about 4 more times or until the cabbage has caramelized and cooked down to the preferred texture.
03.
Bring a large stock pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente - about 10 minutes. Reserve ¼ cup pasta water before straining.
04.
About 4 minutes after the pasta starts cooking, melt the butter in a large sauté pan over medium heat. Stir until it starts to brown. Add in shrimp and stir for about 1 minute and reduce to low heat.
05.
Once al dente, add the pasta, cabbage and remaining white wine to the sauté pan with the brown butter shrimp. Season with flaky sea salt to taste. Toss to coat for about 1-2 minutes, or until the pasta is coated and glossy and the alcohol has burned off.
06.
Divide among 4 bowls and drizzle remaining olive oil - to taste - over each bowl.