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Caramelized Cabbage & Cannellini Pasta

Patience is key here; let the cabbage cook low and slow, until you have a golden pile of gooey goodness; at that point, you're ready to add some Trenchers Farmhouse noodles for a rich and satisfying dinner.

1 T olive oil
1 T butter
1 shallot, chopped
1 small cabbage, thinly sliced
2 cloves of garlic, minced
generous pinch of salt, peperoncini to taste
1 t 'nduja
1 T red miso
1 cup cooked cannellini beans
1 package noodles
1 cup pasta cooking water
grated gouda and freshly ground black pepper, to taste

Warm the butter and oil in a large pot on medium low heat.

Add the shallot, salt & pepernocini, and cook for a few minutes.

Add the cabbage and garlic, mix, and cook - stirring frequently - for at least 25 minutes. Keep the temperature low enough that nothing is sticking to the bottom of the pan.

Put on a pot of water to boil for the pasta once the cabbage has really started to collapse.

Once the cabbage and shallot have caramelized, clear a space in the bottom of your pan and add the 'nduja and miso. Let them sit undisturbed for a few minutes before mixing.

Add the beans.

Once your pasta is halfway cooked, scoop out a cup of the cooking water and pour about a third into your cabbage. Crank up the heat a little, and let it simmer. Keep adding pasta water as needed - you want it to be a sauce-like consistency.

Drain pasta and toss into the pot with the cabbage.

Mix in more pasta water, as needed, then add plenty of grated gouda. 

Check for seasoning and add more salt or freshly ground black pepper, to taste.