| Prep: 15 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 45g | 27g | 48g |
| sugars | fibre | protein | salt |
| 8g | 4g | 17g | 0.8g |
There’s just something wonderfully soul-soothing about a big bowl of pasta, especially when it’s as indulgent and unique as my Creamy Kerguelen Cabbage Pasta. Growing up in Charleston, South Carolina, I’ve always had a deep appreciation for dishes that deliver both comfort and a touch of coastal sophistication. This recipe perfectly embodies that with its creamy texture and blend of intriguing flavors.
Initially, what struck me about this dish was its versatility. While Kerguelen cabbage isn’t always available, Brussels sprouts make an excellent substitute, bringing a similarly delightful crunch and slight bitterness that balances the richness of the heavy cream and Parmesan cheese. And let’s talk about those health benefits—both Kerguelen cabbage and Brussels sprouts are packed with vitamins C and K, fiber, and antioxidants, making every bite nourishing.
A Twist on Tradition
While the fettuccine pasta serves as a comforting base, it’s the luxurious sauce that takes center stage. The combination of heavy cream and Parmesan creates a velvety coating that makes every forkful feel like an indulgence. The mixed berries, Granny Smith apple, and fresh basil add unexpected pops of color and brightness, cutting through the richness in the most delightful way. Garlic, a Southern kitchen staple, lends its robust flavor, while the touch of lemon juice and zest gives it that final zing.
One of my fondest memories involves cooking in the kitchen with my family, the smell of garlic and olive oil filling the air—a signature scent that always signaled something delicious was on the stove. This Creamy Kerguelen Cabbage Pasta carries that same aromatic promise and is a dish that brings people together, much like the meals of my childhood.
A Perfect Meal Companion
This pasta is versatile enough to be a main course on its own, but it pairs beautifully with other Southern classics. Think about rounding out your meal with a side of buttermilk biscuits or a platter of golden fried chicken. And if you’re in the mood to complement the pasta with another veggie-centric dish, a light and tangy Southern-style coleslaw would make a fantastic choice.
Whether you’re a Charleston native or simply a lover of fine foods, I guarantee this recipe will find a special place in your heart and on your dinner table. The Creamy Kerguelen Cabbage Pasta isn’t just a meal; it’s an experience—a little bit of Southern comfort with a gourmet twist.
What You’ll Need
- 12 oz Kerguelen cabbage (substitute with Brussels sprouts if unavailable)
- 1 lb fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup mixed berries (blueberries, raspberries, strawberries)
- 1 medium Granny Smith apple, thinly sliced
- 1/4 cup finely chopped fresh basil
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 tbsp lemon juice
- 1 tsp lemon zest
Method
Step One
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Step Two
While the pasta is cooking, prepare the Kerguelen cabbage (or Brussels sprouts). If using Kerguelen cabbage, finely chop it. If using Brussels sprouts, trim and halve them.
Step Three
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
Step Four
Add the Kerguelen cabbage (or Brussels sprouts) to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
Step Five
Lower the heat to medium-low and pour in the heavy cream. Stir in the grated Parmesan cheese, salt, black pepper, lemon juice, and lemon zest. Cook for about 3-5 minutes, until the sauce thickens slightly.
Step Six
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the creamy sauce. Cook for an additional 2-3 minutes, until everything is heated through.
Step Seven
Remove the skillet from the heat and gently fold in the mixed berries, thinly sliced Granny Smith apple, and finely chopped fresh basil.
Step Eight
Serve the Creamy Kerguelen Cabbage Pasta immediately, garnished with a sprinkle of extra Parmesan cheese and fresh basil if desired. Enjoy!
