The star of this dish is definitely the meltingly tender cabbage that caramelizes with sweet onions. The cabbage and onions intertwine with the spaghetti and kielbasa, creating a slightly sweet and salty vegetable-forward sauce.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 8 ounces kielbasa, diced
- 1/2 head green cabbage, thinly sliced (about 7 cups)
- 1 sweet onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- 10 ounces spaghetti
- 1/4 cup grated Pecorino Romano cheese
- 1/2 cup fresh parsley, roughly chopped
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the kielbasa and cook, undisturbed, until crisp on the bottom, about 2 minutes. Toss and continue to cook until crisp and browned on the other side, about 2 more minutes. Remove with a slotted spoon to a plate. Reserve the skillet.
- Add the remaining 2 tablespoons olive oil to the skillet, then add the cabbage, onion and a big pinch of salt; toss to coat. Cook, stirring occasionally, until very tender and golden brown, 20 to 24 minutes. Add the garlic, thyme and red pepper flakes and cook until softened, about 1 minute. Add the vinegar and cook until the liquid is absorbed, 1 more minute.
- During the last 8 minutes of cooking the cabbage, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Add the pasta to the skillet along with the cheese, 1/2 cup of the reserved cooking water and the kielbasa; toss to combine, adding more cooking water to loosen, if needed.
- Season with salt and stir in the parsley. Divide among plates.
Nutrition Facts
| Calories | 650 |
| Total Fat | 31 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 47 milligrams |
| Sodium | 990 milligrams |
| Carbohydrates | 71 grams |
| Dietary Fiber | 8 grams |
| Sugar | 10 grams |
| Protein | 22 grams |
Reviews
This was delicious even though I made it vegetarian with mushrooms and also added rosemary and the thyme. Will make it again soon with the sausage. Thank you!
Here is why I love cooking more than baking! If I omitted the flour in a cake recipe, it would FAIL. In this little bowl of goodness, leaving the pasta out, doesn’t really impact the success. I doubled the “innards” and omitted the pasta and will be putting this recipe in the KEEPER folder! Super delicious!!