Caramelized Cabbage with Whole-Wheat Penne and Provolone

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Caramelized Cabbage with Whole-Wheat Penne and ProvoloneRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

This pasta toss is inspired by a similar dish at Franny's restaurant in Brooklyn. The cabbage caramelizes in the pan and becomes just tender enough to bind with the pasta without losing its toothsomeness. Fresh red chile is a must for a pop of color and heat--don't skip it.

Serves 4 (serving size: about 2 cups)


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6 ounces uncooked whole-wheat penne
3 tablespoons olive oil
2 garlic cloves, thinly sliced
6 cups coarsely chopped green cabbage
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Fresno chile, thinly sliced
2 teaspoons grated lemon rind
3 ounces aged provolone cheese, shredded and divided (about 3/4 cup)
1 tablespoon fresh thyme leaves


1. Bring a large saucepan filled with water to a boil. Add pasta; cook 7 to 9 minutes or until al dente. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic to pan; sauté 30 seconds or until beginning to brown. Remove garlic from pan with a slotted spoon; set aside. Increase heat to medium-high. Add cabbage to pan; cook 6 minutes or until browned and tender, stirring occasionally. Stir in salt, black pepper, and chile; cook 2 minutes. Stir in pasta, reserved 1/4 cup pasta cooking liquid, and reserved garlic. Stir in rind and 1.5 ounces cheese. Divide pasta mixture among 4 bowls. Sprinkle evenly with remaining 1.5 ounces cheese and thyme.

Created date

January 2016

Nutritional Information

Calories 359
Fat 18.1 g
Satfat 5.1 g
Monofat 9 g
Polyfat 2.7 g
Protein 14 g
Carbohydrate 44 g
Fiber 7 g
Cholesterol 15 mg
Iron 4 mg
Sodium 471 mg
Calcium 320 mg
Sugars 2 g
Est. Added Sugars 0 g