Spaghetti with Kielbasa and Caramelized Cabbage
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- 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
- Total: 40 min
- Active: 40 min
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
Directions
- 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.