Caramelized Cabbage Pasta with Pecans

This week my recipe was inspired by a pasta recipe from the New York Times. Their recipe called for walnuts, but since I picked up the cabbage, pasta, leeks and pecans at the same time, this version was meant to be. And it’s delicious!
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Cabbage (about 2 lbs)
2 leeks
1 tbsp olive oil
3 tbsp butter
4 garlic cloves minced
1/4 cup toasted pecans
Other Ingredients
2 tsp cumin seed
1/4 cup shredded Pecorino cheese
2 tsp salt
2 tsp pepper
juice of 1/2 lemon or more to taste
Chop cabbage into fine strips. Slice white parts of leeks and rinse. Heat a large Dutch oven and add butter and olive oil. Add cumin seeds once the butter is foamy. Cook for about 30 seconds to bloom cumin. Add leeks and stir a few minutes. Add cabbage and stir till cabbage starts to wilt. Add salt, pepper and garlic. Turn heat down and place lid on pot. Stir every 5 or so minutes and replace lid.

Meanwhile bring a large pot of salted water to boil. Add pasta and cook for 6-8 minutes till done. Add lemon to the cabbage and taste, adding more lemon or salt and pepper if needed. When pasta is done, do not drain. Using tongs, add pasta to the cabbage pan and stir. Add cheese and a few ladles of pasta water until it’s the desired consistency. Garnish with pecans to serve.