MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized Cabbage & Walnut Pasta
 Categories: Vegetables, Nuts. pasta, Herbs, Citrus
      Yield: 4 servings
 
    1/4 c  Olive oil
      3 tb Unsalted butter
      2 ts Cumin seeds
      2    Leeks; white & tender green
           - parts, thin sliced in
           - rings
      4 cl Garlic; fine chopped
      2 lb Fine sliced green cabbage
           Salt
      1 lb Spaghetti or other long
           - pasta
      4 oz Pecorino; grated, more to
           - serve
      3 ts Fresh ground pepper; more as
           - needed
      4 tb Lemon juice
  1 1/2 c  Toasted walnuts; rough
           - chopped
           Handful of chopped chives
           - (opt)
 
  Heat a large Dutch oven or pot over medium. Add the
  olive oil and butter. When the butter has melted, add
  cumin seeds and bloom for 15 seconds, then add the
  leeks, garlic, cabbage and 2 teaspoons salt, and stir
  for 3 to 4 minutes until wilted. Cover, reduce heat to
  medium-low and cook for 10 minutes without stirring.
  Check every few minutes to make sure the bottom is not
  burning. If needed, give it a stir.
  
  After 10 minutes, remove the lid from the cabbage and
  stir. Cover and cook for another 4 to 5 minutes, until
  it is supersweet and tender. Taste and season with
  kosher salt.
  
  Meanwhile, bring a large pot of salted water to a boil.
  Add the spaghetti and cook according to package
  
  instructions. When the pasta is ready, do not drain, but
  use tongs to drag the pasta out of its cooking water and
  straight into the pot with the cabbage. Add about 1 cup
  of pasta cooking water, along with the pecorino and the
  black pepper. Toss well to combine.
  
  Add lemon juice. Taste, adjusting seasonings with more
  salt, pepper or lemon, if needed. To serve, scatter with
  walnuts and finish with more pecorino and chopped
  chives, if using.
  
  By: Hetty McKinnon
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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