Shaved into long, thin strands and sweated in a covered pot, cabbage becomes as luxurious as a bowl of buttered noodles. Of course, it helps to cook said cabbage in actual butter, and to add a pile of Parmesan at the end and stir furiously, thereby enrobing each cabbage noodle (coodle?) in its creamy saltiness. Use a pair of tongs to twirl the cabbage onto a plate, where the pieces will tangle and twist just like the real noodles they aren't.
Inspired by Jessica Koslow's Brussels Sprouts and Leeks Cacio e Pepe. —Sarah Jampel
4 to 6
unsalted butter, divided
leek, tough outer leaves removed, sliced thinly into half-moons, and rinsed thoroughly
In a large, heavy-bottomed pot, melt 3 tablespoons of the butter over medium-high. When it's bubbling, add the sliced leeks and season with salt. Add 1 1/2 tablespoon of water, stir everything around, then cover the pot and reduce the heat to medium-low. Cook, stirring occasionally, for 10 to 12 minutes, until the leeks are soft and melty. It's okay if they're browning a bit, too.
Add the remaining 3 tablespoons of butter and the cabbage. Season with salt and stir so that the cabbage is coated. Add another 1 1/2 tablespoons of water, then cover the pot. Cook the cabbage, stirring occasionally, until it's glistening, soft, and significantly reduced. This will takes 25 to 30 minutes.
Squeeze 1/2 lemon over top of the vegetables and add 1/2 cup of Parmesan cheese and the black pepper. Stir to combine. Taste and adjust seasoning.
Top with the remaining Parmesan before serving. Add more black pepper if you'd like, too.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.