I have two versions of this recipe that, depending on my mood, are often broken out at a moment's notice. It's quick and light, so comforting, and wildly flavourful for its diminutive ingredient list. Option one is to simply sauté the cabbage with garlic, then add some butter and pasta water to form a light sauce - this is tossed with the pasta, a bit of olive oil, and lots of salt and pepper. Option two, shown here, is a bit more intense - featuring a carbonara-like sauce and lots of parmesan. Either is delicious, but the latter is so creamy and smooth, it straddles the perfect balance between light and comforting.
*****
1 cup shredded savoy cabbage
2 cloves garlic
150 grams. short pasta, such as penne
a splash of cream
1 egg yolk
1/2 cup parmesan
salt and pepper
olive oil
nutmeg, a tiny bit
Bring your pasta to a boil in some nicely salted water. Meanwhile, sauté your cabbage in a bit of oil over medium heat - add in your garlic once the cabbage starts to soften a bit, but keep the pan moving so the garlic doesn't burn. A bit of colour on the cabbage adds flavour. In a jug, mix together your cream, egg yolk, and half your parmesan, seasoning. Season your cabbage lightly as well, topping with a few grates of nutmeg. Once the pasta is cooked, drain, reserving 1/4 cup of the cooking water. Toss your pasta into the pan with the cabbage, and remove from heat immediately. Pour over your jug of cream sauce and add in the reserved water, stirring all the while. Season and top with parmesan, and serve immediately.
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