One-Pot Cheesy Orecchiette With Cabbage and Paprika

Ingredients

• 3 tbsp extra-virgin olive oil (more for serving)
• 1 leek (large, white and light green parts only, thinly sliced (or use 4 scallions))
• fine sea salt (to taste)
• freshly ground black pepper (to taste)
• 2 garlic cloves (finely grated or minced)
• red chile flakes (pinch, more for serving)
• 0.5 green cabbage (small (about 1 pound), sliced (5 cups))
• 1 tsp cider vinegar (more to taste)
• 1 lb small pasta (such as orecchiette, shells or fusilli)
• 4 cup vegetable broth
• 1 cup Gruyère cheese (shredded (about 3.5 ounces))
• 0.5 cup sour cream (or crème fraîche or mascarpone)
• 0.5 tsp smoked paprika (more to taste)
• 0.25 cup fresh dill (chopped, or parsley; more for serving)

Steps

1. 1

   In a large skillet, heat 3 tablespoons extra-virgin olive oil over medium heat.

2. 2

   Add the sliced leek and a pinch each of salt and pepper. Cook, stirring occasionally, until the leeks are tender and very lightly golden at the edges, about 3 to 5 minutes.

3. 3

   Stir in the grated garlic and a pinch of red chile flakes; cook until fragrant, about 1 minute longer.

4. 4

   Add the sliced cabbage and season with more salt and pepper. Cook, stirring occasionally, until the cabbage is soft and collapsed, about 15 minutes.

5. 5

   Stir in 1 teaspoon of cider vinegar. Taste and adjust seasoning with more salt, pepper, or vinegar until the base is nicely seasoned.

6. 6

   Add the pasta, 4 cups vegetable broth, and 1/2 teaspoon salt to the skillet.

7. 7

   Bring the liquid to a boil, then cover the pan. Cook, stirring and tossing the pasta once or twice, until the pasta is cooked through but still al dente, about 12 to 15 minutes.

8. 8

   Monitor the liquid level: if the skillet dries out before the pasta is tender, add a little water. If there is a bit of water left at the end, the pasta will absorb it in the next step. Remove the pan from heat before the pasta becomes too soft.

9. 9

   Remove the pan from the heat. Stir in the shredded Gruyère, sour cream (or crème fraîche), and 1/2 teaspoon smoked paprika; toss well to combine.

10. 10

    Stir in the chopped dill. Taste and adjust seasoning with more salt (especially if using salt-free broth) and cider vinegar if needed.

11. 11

    Serve immediately, topped with an extra dusting of smoked paprika, a drizzle of olive oil, and more fresh dill if desired.

Notes

You can use any short pasta here, just keep an eye on it so it doesn’t overcook; it should be just tender without being mushy. If you used salt-free broth, you might need to add more salt than you'd think during the final seasoning.

Nutrition per serving

• main
• vegetarian
• one-pot
• pasta
• cabbage
• weeknight dinner
• comfort food