Method
Crumble the dried rosemary leaves to help extract their flavor more efficiently- you can crush the leaves between your palms, directly over the saucepan.
Besides parmesan, fontina also works great here.
Use white or yellow miso over red because they contain less salt and give you better control over flavoring the dish.
To veganize this dish, skip the parmesan or use vegan cheese or nutritional yeast.
- 1
Cook the pasta as per the manufacturer’s instructions.
- 2
While the pasta cooks, prepare the cabbage. Heat the oil over medium heat in a large saucepan or skillet. Add the onion and sauté until translucent, 4 to 5 minutes. Add and sauté the garlic, bay leaves, rosemary, black pepper, red pepper, thyme, and nutmeg until fragrant, 30 to 45 seconds. Stir in the tomato paste and cook until the tomato paste begins to brown, 3 to 4 minutes. Fold in the cabbage, add a pinch of salt, and sauté until the cabbage turns tender, 4 to 5 minutes.
- 3
In a small bowl, whisk the stock and miso until smooth, pour over the cabbage, cover with a lid, reduce the heat to low, and simmer until all the liquid evaporates, 5 to 6 minutes. Taste and season with salt if needed; don’t overdo it because parmesan is salty. Add the cooked pasta and fold to coat well. Top with parsley and parmesan. Serve immediately. Leftovers will stay good for up to 4 days if stored in an airtight container in the refrigerator.
From the farm's kitchen
View the original recipe