Sweetheart Cabbage and Caramelised Onion Spaghetti
Servings 4 people
Ingredients
- 5 tbsp rapeseed oil
- 400 g banana shallots peeled, halved lengthways and finely sliced
- 2.5 tsp salt
- 300 g dried spaghetti
- 3 cloves garlic peeled and finely sliced
- 1 sweethart cabbage 700g, halved and finely shredded
- 3 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 2 tsp toasted sesame oil
- 1 tsp caster sugar
- crispy onions
Instructions
- Put the oil in a wide pan on a medium heat. When hot, add the shallots and half a teaspoon of the salt, and cook gently, stirring, for 15-20 minutes, until very jammy and caramelised.
- While the shallots are cooking, bring two litres of water to a boil in a large pan, season with the remaining two teaspoons of sea salt, then cook the spaghetti according to the packet instructions. When it’s close to being done, scoop out and set aside a mugful of the cooking water, then drain the pasta.
- Stir the garlic into the shallots, cook for two or three minutes, until it smells fragrant, then add the cabbage and four tablespoons of the reserved pasta water. Mix as well as you can (the pan will be pretty chock-a-block), pop on the lid and leave to cook, still on a medium heat, for five minutes.
- When the cabbage has wilted and softened but is still bright green, stir in the Shaoxing, soy sauce, sesame oil and sugar, then add the drained spaghetti and mix well, adding a splash extra of the reserved pasta water, if need be.
- Take off the heat, divide between four shallow bowls and top with the crispy onions.