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–+ servings

Caramelized Cabbage and Pasta En Brodo

5 | 3 reviews
This caramelized cabbage recipe is my ideal comfort meal. The recipe uses white beans and black cod for an extra layer of umami and protein, but if you aren't a fan of one or the other, they can easily be omitted and the recipe will be just as flavorful. When I'm looking for a rich, vegetable-filled soup, this cabbage "en brodo" (in broth) always satisfies!
Prep Time 15 minutes
Cook Time 55 minutes
Servings: 5 servings

Equipment

Ingredients

  • 1 small yellow onion, 150 grams / 5.3 ounces
  • 1/2 head cabbage (savoy or green) , 800 grams / 29 ounces
  • 2 tablespoons salted butter
  • 1/4 cup extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 4 garlic cloves
  • 3-4 sprigs fresh rosemary
  • 7 cups warm water
  • 2 tablespoons vegetable Better Than Bouillon base
  • 3 ounces fresh parmesan
  • 6 ounces dried pasta shape of choice
  • 8 ounces black cod
  • Freshly ground black pepper
  • 1 14-ounce can of butter beans or white beans , drained and rinsed
  • 1 medium lemon, for serving

Instructions 

  1. Thinly slice the onion and the cabbage and set aside.
  2. Set a large 7-quart Dutch oven over medium heat. Add 2 tablespoons of salted butter and 1/4 cup of olive oil. When the butter has melted, add the onions and cabbage and mix to combine in the fat. Season with 1/2 teaspoon of salt. Cook, stirring occasionally for 30-40 minutes, or until both the onion and cabbage begin to caramelize.
  3. While the vegetables are cooking, use a rasp-style grater to finely grate 4 garlic cloves, remove the rosemary from the stems and finely chop it. Set aside.
  4. Whisk together 7 cups of warm water and 2 tablespoons of vegetable Better Than Bouillon base. Set aside.
  5. Use the rasp-style grater to finely grate 3 ounces of fresh parmesan cheese. Set aside.
  6. Measure out 6 ounces of dried pasta (about 2 cups worth, but that will vary based on your pasta shape) and set aside.
  7. Season 8 ounces of black cod with a pinch of salt and a few cracks of black pepper. Cut into bite-sized cubes and set aside.
  8. When the onions and cabbage are caramelized, add the grated garlic and chopped rosemary and stir to combine. Cook for 5 minutes or until the garlic is no longer raw.
  9. Add the 7 cups of bouillon water and bring to a simmer. Gradually add in the parmesan, stirring often so it melts into the broth.
  10. Continue to let the pot simmer and add the pasta. Cover and let simmer for 8 minutes. Uncover and add the pieces of black cod (see Note). Cover again and let simmer another 6 minutes or until the cod is cooked through.
  11. Add the drained and rinsed beans (see Note) and stir to let the beans heat up with the broth. Taste and season with more salt as preferred (I find it doesn't need any).
  12. Serve warm with lemon wedges and freshly cracked black pepper.

Notes

Note: If you do not want to use the black cod or beans, simply skip the step that adds them. 
If you would like to add a different protein, I suggest boiling chicken breasts on the side, shredding them and adding them at the time you would normally add the cod.