Brown Butter Bucatini With Charred Cabbage 

I feel like a squeeze of lemon juice on top would take this over the top! (I didn’t have a lemon so couldn’t try). Also suggest a few more nuts - maybe another 1/8-1/4 cup.

Just wow- elevate your weeknight! This came together beautifully and felt like a super grown-up mac & cheese. For once I felt like I knew what I was doing! A keeper.

Wow. This recipe is 100% amazing. I added some confiet garlic that I had. Absolutely amazing.

We made this as a pantry clean out using(sorry I know this is stereotypical) the half head of cabbage we had, a full pound of pasta, only 2oz parm but with the addition of some crisped up pancetta. Incredible! We were speculating on if it would make our kitchen smell like toots and delightfully, it did not. I have faith that if we had the correct ingredients in our fridge this would be just as amazing, and I love to have it as a vegetarian option for the future!

This was a delicious dish, but it was perfect with a squeeze of fresh lemon to finish. Will definitely make it again!

I was pleased with this dish. Used dried parsley as I didn’t have fresh. Could have used more cabbage. Also didn’t add the nuts as my kids have a nut allergy. All in all this was a very delicious and different dish! Will make again!

We thought this was delicious. I reduced the amount of pasta to 8 ounces based on the comments but I felt like the ratios in the original recipe would have been spot-on. I think the aggressive seasoning with black pepper is key. We used casarecce because we were out of bucatini. I will make this again.

Definitely a good start but I would have liked twice as much cabbage for the same amount of pasta (I used spaghetti as I didn’t have bucatini). It was also a bit one note. I’ll make it again but add golden raisins and maybe melt some anchovies in the oil before adding the cabbage, or into the brown butter. The addition of an herb, maybe sage, would also make it more interesting.

Delicious just as written. The only change I made was using purple cabbage because that’s what we had. Stainless sreel skillet for purple; cast iron will turn purple cabbage blue. Next time I might add more pecans. They were delicious!

I cut the recipe in half, and it was still enough for two nights dinner. I thoroughly enjoyed the combination of flavors, and I will make this again.

Not as spectacular as I expected based on other comments. I felt the cabbage and brown butter, exaggerated rather than complimenting each other. Great aroma and first bites but the heaviness of the dish wore out its welcome.

Anyone use another nut - walnuts, hazelnuts, almonds? Curious. A super garlicky breadcrumb or croutons? Why neutral-flavored oil? I'm gonna' use my most robust olive oil. What about adding coriander, thyme, turmeric, or mustard seeds? Maybe add 1/2 a pulverized bay leaf. I've been making charred cabbage with parm (or cheddar) for years (and sometimes charring some carrots). When I lived in Moscow, I used smoked "sausage" cheese (cheap & easy to get).

Great cooking directions provided for this dish. I was skeptical at first of combining cabbage with Parmesan cheese but it really works well. I found that I needed the full two cups of pasta water so don’t skimp on setting some aside. Also, don’t skimp on the parsley. It adds a nice finish.

Why not use a 2 1/2 - 3 lb. of cabbage and the full 16 oz. box of bucatini and increase all the other ingredients proportionately? I also added crushed red pepper flakes. Loved the crispy crunchiness of the cabbage offsetting the pasta. I will definitely make it again.

This was really good! I cooked a thinly sliced shallot in the pot before adding the cabbage, and threw in a tablespoon of tomato paste, some chopped Calabrian chiles, and a splash of white wine with the cabbage.