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Buckwheat Soba With Sauteed Cabbage and Walnut Pesto

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“Tasty and delicious, this dish is great to warm you up on cold winter nights or when you want a steaming bowl of creamy, comforting goodness. Thanks to Rachel Eats for inspiring the walnut pesto (”

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil. While you're waiting for the water to boil, prepare the cabbage and pesto.
  2. Cabbage: Clean the cabbage and slice into thin strands (approx 1/4" wide). In a shallow, wide pan over high heat, add 1 tbsp extra virgin olive oil, the sliced cabbage, and 1 tsp salt. Cook the cabbage over high heat until it is wilted and a little carmelized. Taste and adjust salt as necessary. Once the cabbage is cooked to your liking, take it off the heat.
  3. Pesto: Using a mortar and pestle or a food processor, make a pesto out of the walnuts, butter, garlic cloves, 1 tsp salt, and 2 tbsp extra virgin olive oil. Taste and adjust for salt; adjust consistency with extra virgin olive oil. Pesto should be a thick paste.
  4. Pasta: Once water boils, add the pasta to the salted water. Cook until al dente. Reserve a cup of pasta water. Drain.
  5. In the hot pasta pot, combine pasta, cooked cabbage, and pesto. Stir to combine. Taste for flavor and adjust as necessary. Use the reserved pasta water to thin the sauce if necessary.
  6. Optional: Serve with pickled onions and/or shredded parmesan cheese.

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