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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups | Brussels sprouts - 1/2 lb | 2 | leek | Leeks - white & pale green parts | 1 | head | Cabbage - Savoy (we used Napa) cored & sliced 1/4" thick | 3 | tablespoons | olive oil - extra-virgin, divided | 3 | tablespoons | butter unsalted - divided | 4 | cloves | garlic, finely chopped | 6 | fliud ounces | white wine, dry | 4 | cups (8 fl oz) | water | 1 | tablespoon | lemon juice, fresh (can use bottled) | 1 | teaspoon | thyme, fresh, minced, divided (can use dried) | 12 | ounces | linguini (3/4 lb) | 1/4 | cup | parsley, chopped (can use dried) | 6 | tablespoons | grated parmesan - 1 Tbls per person as an accompa |
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Steps
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Sequence
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Step
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| | 1 | Reserve a few outer layers of leaves from Brussels sprouts. Quarter sprouts lengthwise. Thinly slice leeks, then wash | | 2 | Cook leeks | | 3 | and cabbage in 2 Tbls oil and 2 Tbls butter w/ 1/4 tsp each salt and pepper, in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 min. | | 4 | Add garlic and cook, stirring 1 min. | | 5 | Add win and simmer until most liquid has evaporated, 2 to 3 min. | | 6 | Add water, lemon juice, 1/2 tsp thyme, and remaining Tbls each of oil and butter. | | 7 | Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 min. | | 8 | Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 min. | | 9 | Cook linguini in a pasta pot of boiling salted water until almost al dente. Reserve 2 C pasta-cooking water, then drain pasta. | | 10 | Stir linguini into vegetables w/reserved cooking water and 1/4 tsp each of salt and pepper. Simmer until pasta is al dents, 2 to 3 min. | | 11 | Remove from heat and toss with parsley, remaining 1/2 tsp thyme, and salt to taste. | | 12 | Serve pasta in shallow bowls with some broth. Add parsley and parmesan cheese at the table. |
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