Meera Sodha's Vegan Sweetheart Cabbage and Caramelised Onion Spaghetti
In a delightful culinary twist, Meera Sodha has crafted a vegan spaghetti recipe that masterfully fuses Taiwanese and Italian noodle traditions. This dish features sweetheart cabbage and caramelised onions, creating an intriguing and punchy flavour profile that challenges conventional pasta expectations.
The Cabbage Controversy and Culinary Inspiration
Last year, comedian Nish Kumar humorously accused Sodha of being in the pocket of "big cabbage" due to her enthusiastic praise for the vegetable. However, Sodha counters that cabbage obsession is widespread, noting that the internet is flooded with "best cabbage" recipes. She highlights cabbage's appealing qualities: it's economical, generous in portion, and genuinely delicious when cooked down with onions or shallots, as demonstrated in this spaghetti creation.
The inspiration for this dish stemmed from a jar of Taiwanese Bullshead shallot sauce, a sweet, smoky, and savoury condiment that Sodha loves to incorporate into various dishes including eggs, noodles, vegetables, and rice. After running out recently, she developed a simple, store-cupboard alternative that captures similar flavours without requiring specialty ingredients.
Recipe: Sweetheart Cabbage and Caramelised Onion Spaghetti
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4
Ingredients:
- 5 tbsp rapeseed oil
- 400g banana shallots (approximately 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
Equipment: You'll need a large pan with a lid for optimal cooking.
Instructions:
- Heat the rapeseed oil in a wide pan over medium heat. Once hot, add the sliced shallots and half a teaspoon of salt. Cook gently, stirring frequently, for 15-20 minutes until the shallots become very jammy and caramelised.
- While the shallots are cooking, bring two litres of water to a boil in a separate large pan. Season with the remaining two teaspoons of sea salt, then cook the spaghetti according to the packet instructions. When the pasta is nearly done, carefully scoop out and reserve a mugful of the cooking water, then drain the spaghetti thoroughly.
- Stir the sliced garlic into the caramelised shallots and cook for two to three minutes until fragrant. Add the shredded cabbage and four tablespoons of the reserved pasta water. Mix as well as possible (the pan will be quite full), place the lid on, and leave to cook over medium heat for five minutes.
- Once the cabbage has wilted and softened but remains bright green, stir in the Shaoxing wine, light soy sauce, toasted sesame oil, and caster sugar. Add the drained spaghetti and mix thoroughly, adding an extra splash of reserved pasta water if needed to achieve the desired consistency.
- Remove from heat, divide the spaghetti mixture between four shallow bowls, and top generously with crispy onions before serving immediately.
This vegan spaghetti dish offers a creative take on pasta, combining the sweetness of caramelised shallots with the fresh, crisp texture of sweetheart cabbage. The Shaoxing wine and soy sauce introduce umami depth, while the sesame oil adds a subtle nutty aroma, resulting in a satisfying meal that celebrates plant-based ingredients.
