TL/DR – Braised Cabbage Tahini Feta Pasta. Braise cabbage with garlic in broth, then stir in tahini, lemon zest and fresh chives. Toss with pasta and reserved pasta water. Add feta. A perfectly easy vegetarian weeknight meal. –
Tahini is a little confusing at first, but just mess around with it. It can get sticky, so braising cabbage in veggie stock and then adding tahini and loosening it with some starchy pasta water makes for a really nice and easy vegetarian pasta topping.
Finish it off with some lemon zest, fresh chives and feta and toss it with pasta.
Also try Braised Chard Egg Rice Bowl with Roasted Chickpeas.
Braised Cabbage Tahini and Feta Pasta
For this easy weeknight vegetarian pasta dish, braise cabbage, then add tahini, pasta water, feta, lemon zest and chives.
Ingredients
- 1 T extra virgin olive oil
- 1/2 small head green cabbage, chopped small
- 2 cloves garlic, sliced
- 1/4 t kosher salt
- 1/8 t pepper
- 2 T white wine vinegar, divided
- 1 c vegetable or chicken stock
- 1/4 c tahini
- zest of one lemon
- 2 T fresh chives, minced
- 4 oz feta cheese crumbles
- 8 oz rotini or wagon wheel pasta
- Salt and pepper to taste
Directions
- Step 1 Put a medium saucepan filled 3/4 way with water and 2 t kosher salt on a burner on high to boil. Cook pasta according to package directions. Reserve 1/4 c starchy pasta water before draining.
- Step 2 Dice cabbage, slice garlic, mince chives and zest the lemon.
- Step 3 Heat olive oil in a large skillet on medium high.
- Step 4 Add the cabbage and garlic and sauté for one minute.
- Step 5 Add 1 T vinegar and cook off.
- Step 6 Add vegetable or chicken stock, lower heat and cover. Braise on low for 15 minutes.
- Step 7 Add the tahini, lemon zest, and chives and stir well.
- Step 8 Toss in the cooked pasta, feta cheese and reserved pasta water. Season to taste with salt and pepper. Serve immediately.
