Carbonara (Spaghetti) with Cabbage

 Ingredients: 2 servings: 160 g spaghetti, 1 egg, 1/4 large cabbage, 2 peeled tomatoes (canned or fresh), the ones I used were canned with basil so no other herbs were needed, 2 tablespoons of oil, salt, parmesan cut into small cubes or grated.

To prepare a delicious cabbage with pasta, we will carefully follow the steps, ensuring that each ingredient retains its flavor and vitality. We start by preparing the cabbage, choosing a large, fresh cabbage, which we will cut with a knife. It will be sliced into large pieces, and a smaller cabbage will be grated using a special grater for cabbage, which will provide a finer texture. Once we finish cutting, we place the cabbage in a bowl of cold water, letting it cool down and refresh.

Next, we turn our attention to our pot, preferably a cast iron pot or a thick pan, where we will add the oil. The oil will be heated over low heat, and when it is ready, we take the cabbage out of the water without draining it completely, as we will use the water to steam the cabbage. We add salt to taste and mix well with a wooden spoon. Now, we close the lid and move the pot to the lowest heat, allowing the cabbage to simmer for about 40 minutes, or until it becomes soft. It is important to check from time to time, adding a tablespoon of water if necessary to prevent burning.

When the cabbage is almost ready, we will add the tomatoes, roughly chopped with a sharp knife, to allow them to integrate into the flavors of the dish. We let everything simmer on low heat, continuing to stir occasionally to ensure that the tomatoes break down and combine perfectly with the cabbage.

Meanwhile, we prepare the pasta. In another pot, we bring salted water to a boil, making sure it is well boiling before adding the pasta. Each type of pasta has a specific cooking time, so it is important to follow the instructions on the package. After the pasta has cooked according to the instructions, we drain it, but do not rinse it, to keep the starch that will help the sauce stick. While the pasta is still hot, we mix it in a bowl with the beaten egg and grated Parmesan, allowing the ingredients to combine perfectly.

We finish the dish by pouring the pasta over the sautéed cabbage after removing the pot from the heat. We carefully mix everything, ensuring that the pasta is well coated with the cabbage and tomato mixture. This delicious combination will bring a comforting aroma and a perfect taste to the table, ideal for any occasion!

 Tags:  eggs cabbage tomatoes oil spaghetti vegetarian recipes