Spring Cabbage Pasta

20251226 #breakfastdiary day 1595, -13°C/clear Not long after the winter solstice — the longest night of the year — passed, as if spring were being urged along, spring cabbage started popping up here and there, so I ordered some from @uglyus.market. What arrived was a truly tiny, adorable little cabbage. At -13°C, the coldest day of the second half of the year, eating spring cabbage pasta, I imagined myself sitting outdoors somewhere half-lit by warm spring sunshine. Approx. 450kcal Spring Cabbage Pasta. Today's kick is unquestionably the umami-bomb anchovy paste. With this alone, you don't need anything like parmesan cheese.

1 small spring cabbage, 1 serving spaghetti, 1T anchovy paste, olive oil, pepper

1. Cook the spaghetti in salted boiling water — since it's breakfast, just a 50-won-coin-sized portion. 2. Wash the spring cabbage under running water, gather it neatly, cut off the root end, shake off the water, and slice into 1cm-thick pieces. 3. Heat olive oil in a pan and sauté thinly sliced garlic, then add 1T anchovy paste and mix well. 4. Add the sliced spring cabbage from step 3 and sauté lightly over low heat so it keeps its crisp texture. 5. Add the spaghetti from step 1 and 1/2 cup pasta water and mantecare, then plate and finish with just a little pepper.