Red Cabbage Ragu With Spaghetti Recipes
RED CABBAGE RAGù
What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren't too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead.
Provided by Ali Slagle
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
- Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
- Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
- Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
- In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
- When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.
More about "red cabbage ragu with spaghetti recipes"
RED CABBAGE RAGU - JUSTINE COOKS VEGAN
From justinecooksvegan.com
5/5 (1)Servings 2Cuisine American, Mediterranean, Middle EasternCategory Main Course, Sauce
RED CABBAGE SPAGHETTI WITH GOLDEN RAISINS - GOOD HOUSEKEEPING
From goodhousekeeping.com
KHAO RECIPES: RED CABBAGE RAGU | PASTA RECIPES - YOUTUBE
From youtube.com
RIGATONI WITH ROASTED RED CABBAGE RAGù - BY MERYL FEINSTEIN
From pastasocialclub.substack.com
THE BEST RED CABBAGE RAGU RECIPES
From tfrecipes.com
BRAISED SWEET AND SOUR CABBAGE - FOODIECRUSH
From foodiecrush.com
RED CABBAGE RAGU WITH SPAGHETTI | RECIPE | CABBAGE RECIPES
From pinterest.com
SPAGHETTI WITH RED CABBAGE AND FETA CHEESE
From domesticdreamboat.com
RED CABBAGE RAGù | PCSMITH | COPY ME THAT
From copymethat.com
RED CABBAGE AND SPAGHETTI - MARC EATS
From marceats.com
THE BEST RED CABBAGE RAGU - A HEARTY & WARMING RECIPE!
From youtube.com
RED CABBAGE RAGù AND PASTA SEASONING RECIPES - TORTELLINI&CO
From tortelliniandco.com
RED CABBAGE RAGU WITH SPAGHETTI RECIPES
From tfrecipes.com
LINGUINE WITH RED CABBAGE RECIPE - MARCIA KIESEL - FOOD & WINE
From foodandwine.com
RED CABBAGE RAGù - BING CHEF - THE ART OF COOKING
From bingchef.com
THE BEST RED CABBAGE RAGU - RICH & DELICIOUS RED …
From lowlyfood.com
RED CABBAGE RAGù RECIPES
From tfrecipes.com
RED CABBAGE PASTA RECIPE - THE GRACIOUS PANTRY
From thegraciouspantry.com
PASTA WITH GREEN BEAN RAGù RECIPE - NYT COOKING
From cooking.nytimes.com
RED CABBAGE RAGù - DINING AND COOKING
From diningandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
