Cabbage Walnut Pate Recipes

Steps:

• Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
• After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
• Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

Steps:

• Quarter and core cabbages. Put in pot and barely cover with water; put cover on pot and bring to boil. Cook until tender, 15 to 20 minutes. Drain until cool.
• In food processor, mince nuts fine; set aside. Put onions in processor and mince fine. Press excess water from cabbage and add to food processor. Process until chopped fine.
• Add walnuts to mixture, along with chili paste, salt and vinegar. Mix thoroughly. Chill.

Steps:

• Soak walnuts in water for 6-8 hours.
• Drain them and add remaining ingredients to food processor. Process into paste. Stop occasionally to scrape down the sides with a rubber spatula. Salt to taste.
• Transfer to a serving dish and serve with crackers. I like Whole Foods 365 brand sesame crackers.
• If not eating right away, store in a sealed container in the refrigerator for up to 5 days (if it will last that long!).