Cabbage and Prosciutto Pasta
Having a Croatian and Polish background, cabbage and pork are the stars of many dishes that I’ve LOVED growing up (golumpki, polish sausage & sauerkraut). I know that the combo exists in Italian cooking too, I’ve just never experienced it.
This dish derives from an Italian cookbook I received over a decade ago. I think that the recipe below is actually quicker and more flavorful than the original, but the idea is still the same, that cabbage and pork are fucking meant to be together!
Cabbage and Prosciutto Pasta Recipe
Well, cabbage and pork is like one of my favorite flavor combos so…here it is for you in pasta form!
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Ingredients
- 1 very small head green cabbage, quartered and core removed
- 3 oz prosciutto (or bacon), roughly chopped
- ½ pound fettuccine pasta
- ½ Tbsp garlic, minced
- ¼ tsp red pepper flakes (optional)
- ½ tsp lemon zest
- ½ cup dry white wine
- 1 heaping cup gruyère cheese, freshly grated (can sub swiss or monterey jack)
- 3 Tbsp unsalted butter, divided, held in fridge
- olive oil
- kosher salt
- black pepper
- grated parmesan, for topping
Instructions
- Bring a large pot of well-salted water to a boil.
- While water is heating up, cut cabbage into ½ inch thick strips. Set aside.
- In a heavy-bottom pot over medium heat, drizzle some olive oil and add prosciutto. Cook until crispy, then remove from pot and set on a paper towel-lined plate. Turn off heat and set prosciutto aside.
- Drop pasta in boiling water. Cook for least amount of time on package (if it says cook for 9-11 minutes, do 9).
- When your pasta is halfway through cooking, drain most of the grease out of prosciutto pot, keeping in about a tablespoon or so. Bring back heat to medium, add garlic and red pepper flakes to prosciutto oil, and cook just until garlic is fragrant (fun fact: I would wear garlic perfume) and softened. Don't burn!
- Add cabbage and lemon zest to garlic oil and toss to coat. Pour in wine, then boil it all the way out. Pasta should be done by now.
- While pasta is still boiling in the water, carefully ladle out a ½ cup of pasta water before draining it and add to cabbage pot.
- Ok now drain pasta, then add it directly to cabbage pot. Give it a nice few stirs to combine well.
- Remove pot from heat and add cheese, plus butter from fridge. Stir until well-combined and cheese and butter have completely melted. Taste and adjust seasoning with salt and pepper, if needed.
- Serve in pasta bowls and top with parm and prosciutto! FUCK YEAH!!!
Notes
JUST THE TIPS!
1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
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EQUIPMENT:
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