8 oz whole wheat spaghetti
4-6 heaping cups sliced green cabbage*
1 tablespoon kosher salt
1 lb Italian sausage
1 large shallot, sliced
1 pint cherry tomatoes
4 cloves garlic, chopped
salt and pepper
Optional: fresh basil, shaved Parmesan
- Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and spaghetti. When it comes to a boil, cook for 5 minutes. Add the cabbage and return to a boil. Cook another 5 minutes or until pasta is al dente. Drain pasta and cabbage in a colander.
- While pasta is cooking, heat a large skillet over medium heat. Add the sausage and cook, breaking up the sausage, until cooked through. Scrape into a bowl and set aside.
- Add 1 tablespoon olive oil and the shallot to the pan. Cook for a few minutes until shallot is softened. Add the cherry tomatoes and garlic and sauté about 1 minute.
- Add the pasta/cabbage and cooked sausage to pan and toss to combine everything. Taste and add salt and pepper as needed. Serve with fresh chopped basil and shaved Parmesan. Serves 4.
*Don’t slice the cabbage too thinly or it will get mushy. It cooks down a lot so add more than you think you’ll need.