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Pasta with Napa Cabbage and Nuts

Pikantne Vegetarian Dishes Main dishes 30 min Medium 9 wyświetleń ~21.97 PLN - (0)
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Description

A delicate, spring dish that combines soft pasta with crunchy napa cabbage and toasted walnuts. This vegetarian option is inspired by the simplicity of Polish cuisine with a touch of modern twist — the nuts add depth and texture to the dish, while the cream and lemon juice balance the flavor with freshness. Perfect as a quick lunch or a main course for a light family meal; it pairs well with a cucumber and radish salad or young spinach leaves. The dish has a contrasting presentation: bright yellow pasta, light green cabbage, and dark brown walnuts, drizzled with a bit of butter for shine and aroma.

Ingredients Used

Ingredients (14)

Servings:
4
  • Egg noodles 400 g
  • Chinese cabbage 500 g
  • Walnuts 80 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • 18% cream 150 ml
  • Lemon 1 szt. (~80 g)
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Cheese 80 g
  • Roasted sunflower seeds 30 g
💰 Szacowany koszt dania: ~21.97 PLN (5.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking pasta

1

Bring a large pot of water to a boil (about 3–4 liters) and add 10 g of salt (about 1 teaspoon per liter). The water should be at a rolling boil before you add the pasta. Place the egg noodles into the boiling water, stir once to prevent sticking, and cook according to the package time minus 1 minute (usually 6–8 minutes). The pasta should be al dente: soft on the outside, slightly firm in the center.

Ingredients: Egg noodles, Salt
Use a large pot (at least 4 l) and a wooden spoon to separate the pasta right after adding it. Drain the pasta, reserving about 100 ml of the cooking water, which may be useful for thinning the sauce.

Preparing the vegetables

2

While the pasta is cooking, wash the Chinese cabbage. Cut off the tough end and slice the leaves into strips about 1–2 cm wide. Chop the onion into half-moons (cut in half, then into thin strips). Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Chinese cabbage, Onion, Garlic
Use a cutting board and a sharp knife. If the cabbage is very juicy, you can lightly dry it with a paper towel — too much water will thin the sauce.

Frying onions and garlic

3

Heat a large skillet (preferably 24–28 cm) over medium heat. Pour in the canola oil and add the butter. When the butter has melted and starts to foam slightly (after about 30–45 seconds), add the onion. Sauté for 4–5 minutes, stirring every 30 seconds, until the onion becomes translucent and slightly golden. Add the garlic and sauté for another 30–45 seconds, until the garlic becomes fragrant — be careful not to burn it.

Ingredients: Rapeseed oil, Butter, Onion, Garlic
Use a heavy-bottomed pan. If you see that the garlic is darkening quickly, lower the heat — burnt garlic gives a bitter taste.

Frying the cabbage

4

To the sautéed onion and garlic, add the chopped napa cabbage. Increase the heat to medium-high and sauté for 5–7 minutes, stirring frequently. The cabbage should wilt but retain a slight crunch and vibrant bright color — this is a sign that it hasn't overcooked.

Ingredients: Chinese cabbage
Fry quickly over a fairly high heat so that the cabbage doesn't release too much juice. If the pan becomes dry, add 1–2 tablespoons of pasta cooking water.

Roasting nuts

5

While frying the cabbage, heat a separate small pan without oil and toast the walnuts for 2–3 minutes, stirring frequently, until they are lightly browned and start to smell fragrant. Then chop the nuts coarsely with a knife. You can also sprinkle the nuts with a little salt before toasting for flavor.

Ingredients: Roasted sunflower seeds
Use a dry non-stick or cast iron skillet. Watch the nuts closely — they can burn easily. Additionally, you can add roasted sunflower seeds to enhance the flavor/texture.

Combining ingredients

6

Into the pan with the cabbage, add the drained pasta and the 18% cream, along with about 2 tablespoons of lemon juice (squeeze the lemon beforehand). Stir vigorously for 1–2 minutes to coat the pasta and cabbage with the cream. If the sauce is too thick, add a few tablespoons of the reserved pasta cooking water until you achieve a creamy consistency.

Ingredients: Egg noodles, 18% cream, Lemon, Chinese cabbage
Use kitchen tongs or a large spatula to gently combine the ingredients. Taste the dish and season with salt and pepper at the end — the cream and nuts may change the need for seasoning.

Finishing

7

Turn off the heat, add the chopped walnuts (leave some for decoration), chopped parsley, and a bit of butter to give the dish a shine. Gently mix and taste — if needed, add salt and freshly ground pepper. Sprinkle with grated cheese or toasted sunflower seeds, if using.

Ingredients: Parsley, Butter, Cheese, Roasted sunflower seeds
Add the butter after turning off the heat to prevent it from separating. Use a small knife to chop the parsley just before adding it to keep it fresh.

Serving

8

Serve immediately on warmed plates. On the plates, arrange a portion of pasta with cabbage, sprinkle with additional nuts, and drizzle with a few drops of oil or a little lemon juice for freshness. The dish tastes best warm, with slightly crunchy nuts.

Ingredients: Egg noodles, Lemon
Use flat dinner plates to nicely display the ingredients. The dish should not be held for long before serving — the cabbage will lose its crunch.

Fun Fact

💡

Napa cabbage, although associated with Asian cuisine, pairs wonderfully with traditional Polish ingredients like nuts and butter, creating a bridge between the flavors of the East and Central Europe.

Best for

szybki obiad w tygodniu lekki obiad dla rodziny posiłek dla wegetarian

Tips

🍽️ Serving

Serve decorated with fresh parsley and an additional portion of chopped nuts. A dry white wine or rhubarb compote in season pairs well with the dish. If serving as a main course, accompany it with a simple cucumber and dill salad.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. When reheating, add a little cooking water or cream and heat over low heat to restore the creamy consistency. It's best to add the nuts fresh when serving to keep them crunchy.

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