CARAMELIZED CABBAGE AND WALNUT PASTA
A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.
Provided by Hetty McKinnon
Categories weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
SAUTéED CABBAGE WITH APPLES AND WALNUTS
Make and share this Sautéed Cabbage With Apples and Walnuts recipe from Food.com.
Provided by B14Nichols
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauté pan, heat olive oil over medium heat. Add cabbage. Cook until it starts to soften, stirring occasionally, about 5 minutes.
- Add chopped shallot and stir to distribute. Let cook about a minute.
- Add apple pieces and stir again. Cook for 3-5 minutes or until apple starts to soften.
- Add the cider vinegar and walnuts. Stir and cook until heated through.
- Squeeze a little lemon juice on top. Enjoy!
Nutrition Facts : Calories 202.9, Fat 13.2, SaturatedFat 1.4, Sodium 42.4, Carbohydrate 20.5, Fiber 7, Sugar 12.2, Protein 5.7
RAW WALNUT PATE
Make and share this Raw Walnut Pate recipe from Food.com.
Provided by krisarrieta
Categories Lunch/Snacks
Time 6h10m
Yield 1 appetizer
Number Of Ingredients 8
Steps:
- Soak walnuts in water for 6-8 hours.
- Drain them and add remaining ingredients to food processor. Process into paste. Stop occasionally to scrape down the sides with a rubber spatula. Salt to taste.
- Transfer to a serving dish and serve with crackers. I like Whole Foods 365 brand sesame crackers.
- If not eating right away, store in a sealed container in the refrigerator for up to 5 days (if it will last that long!).
CABBAGE ROLLS WITH WALNUTS
Vegetarian cabbage rolls with walnut make this dish unusual. The paprike adds just a little dash to the mix. This recipe was given to me by one of my daughters school mates. I hope you enjoy the meatmess version.
Provided by Sandra Hyde
Categories Rice
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the cabbage and separate the leaves.
- Prepare the filling by frying the chopped onions in oil until they are soft.
- Add rice.
- Fry with the onions.
- Add water (as necessary) to prevent sticking.
- When softened add the ground paprika and walnuts.
- Mix thoroughly.
- Blanch the cabbage leaves in a little water (just enough to soften them for folding to make the rolls).
- Place some of the filling on each cabbage leaf and roll up, folding the ends in.
- Place the rolls in a pot.
- Make the sauce in a saucepan by blending the flour with the oil, fry until flour is brown.
- Add the paprika.
- Add plenty of water, stirring until the sauce is smooth.
- Pour the sauce over the cabbage rolls so that they are covered.
- Cook slowly until soft.
CABBAGE-WALNUT PATE
Provided by Marian Burros
Categories dinner, project, side dish
Time 35m
Yield 5 to 6 cups
Number Of Ingredients 6
Steps:
- Quarter and core cabbages. Put in pot and barely cover with water; put cover on pot and bring to boil. Cook until tender, 15 to 20 minutes. Drain until cool.
- In food processor, mince nuts fine; set aside. Put onions in processor and mince fine. Press excess water from cabbage and add to food processor. Process until chopped fine.
- Add walnuts to mixture, along with chili paste, salt and vinegar. Mix thoroughly. Chill.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 13 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 17 grams
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