Meera Sodha's Vegan Cabbage Spaghetti Recipe: A Fusion Dish
Meera Sodha has crafted a vegan spaghetti recipe that combines sweetheart cabbage with caramelised onions, creating an intriguing fusion of Taiwanese and Italian culinary traditions. This dish offers a punchy and flavorful alternative to traditional pasta recipes, highlighting the versatility of cabbage in modern cooking.
The Inspiration Behind the Recipe
Last year, comedian Nish Kumar humorously accused Sodha of being influenced by big cabbage due to her enthusiastic praise for the vegetable. However, Sodha points out that cabbage obsession is widespread, with numerous best cabbage recipes flooding the internet. Cabbage is celebrated for its affordability, generous portions, and delicious taste when cooked down with onions or shallots, as demonstrated in this spaghetti dish.
The recipe was inspired by a jar of Taiwanese Bullshead shallot sauce, a sweet, smoky, and savoury condiment that Sodha loves to add to eggs, noodles, vegetables, and rice. After running out of the sauce, she developed a simple, store-cupboard alternative that captures its essence.
Ingredients and Preparation
To prepare this dish, you will need a large pan with a lid. The total preparation time is 10 minutes, with a cooking time of 40 minutes, serving four people. Key ingredients include:
- 5 tbsp rapeseed oil
- 400g banana shallots (about 6), peeled, halved lengthways, and finely sliced
- 2½ tsp fine sea salt
- 300g dried spaghetti
- 3 garlic cloves, peeled and finely sliced
- 1 small sweetheart cabbage (700g), halved and very finely shredded
- 3 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 2 tsp toasted sesame oil
- 1 tsp caster sugar
- Crispy onions (shop-bought), to serve
Cooking Instructions
Begin by heating the rapeseed oil in a wide pan over medium heat. Add the shallots and half a teaspoon of salt, cooking gently for 15-20 minutes until they become jammy and caramelised, stirring occasionally.
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 and cook the spaghetti according to the packet instructions. Just before the pasta is done, scoop out and set aside a mugful of the cooking water, then drain the spaghetti.
Next, stir the garlic into the caramelised shallots and cook for two to three minutes until fragrant. Add the cabbage and four tablespoons of the reserved pasta water, mixing as well as possible. The pan may be quite full, so place the lid on and cook for five minutes over medium heat.
Once the cabbage has wilted and softened but remains bright green, stir in the Shaoxing wine, soy sauce, sesame oil, and sugar. Add the drained spaghetti and mix thoroughly, adding a splash of the reserved pasta water if needed to achieve the desired consistency.
Remove the pan from the heat, divide the spaghetti among four shallow bowls, and top with crispy onions before serving.
Why This Recipe Stands Out
This vegan spaghetti recipe showcases how simple ingredients like cabbage and onions can be transformed into a gourmet meal. The fusion of Taiwanese flavours with Italian pasta creates a unique dish that is both comforting and exciting. It is an excellent option for those seeking plant-based meals that do not compromise on taste or creativity.
The recipe emphasises the importance of using quality store-cupboard staples to replicate complex flavours, making it accessible for home cooks. With its combination of sweet, smoky, and savoury notes, this dish is sure to become a favourite for vegans and non-vegans alike.
