Creamy Cabbage Pasta

Calories: 280 kcal
Carbohydrates: 30g
Protein: 6g
Potassium: 467mg
Fiber: 6g
Sugar: 8g

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Tender sautéed cabbage mingles with bucatini in a garlicky cream sauce for this cozy one-pot dinner.

3 tablespoons olive oil
8 cups sliced green cabbage (from 1 small head)
1 1/2 cups yellow onion
2 1/2 teaspoons kosher salt, divided
5 cups water, divided
6 tablespoons unsalted butter, cubed and divided
6 garlic cloves, finely chopped (about 2 tablespoons)
2 cups chicken stock
2/3 cup white wine
1 pound bucatini pasta
2/3 cup heavy cream
3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup), plus more for garnish
2 tablespoons chopped fresh chives, plus more for garnish
1 tablespoon sherry vinegar
2 tablespoons chopped toasted pecans
Crushed red pepper, for garnish

Heat oil in a large high-sided skillet or braiser over medium-high. Add cabbage, onion, and 1 teaspoon salt; cover and cook, stirring often, until tender, caramelized, and wilted down to about 3 cups, about 30 minutes. If cabbage starts to overbrown, add up to 1 cup water, 1/4 cup at a time.
Add 3 tablespoons butter to cabbage mixture, stirring until melted. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add stock, wine, remaining 4 cups water, and remaining 1 1/2 teaspoons salt. Increase heat to high; bring to a boil.
Add pasta to cabbage mixture, and stir using tongs until submerged. Reduce heat to medium; simmer, stirring often to ensure pasta remains mostly submerged in liquid, until al dente, about 10 minutes.
Reduce heat to medium-low, and stir in cream. Simmer until sauce evenly coats pasta, about 3 minutes. Remove from heat. Stir in cheese, chives, sherry vinegar, and remaining 3 tablespoons butter. Sprinkle pasta with pecans. Garnish with crushed red pepper and additional cheese and chives.