Linguine with Brussel Sprouts Barigoule

Ingredients

• ½ pounds Brussels sprouts
• 4 cloves garlic
• ¾ pound Savoy cabbage
• extra-virgin olive oil for drizzling
• 4 cups water
• ²/₃ cup dry white wine
• 2 leeks (white and pale green parts)
• + 7 more ingredients
• • 3 tablespoons extra-virgin olive oil, divided
  • ¼ cup fresh flat-leaf parsley
  • ¾ pounds dried linguine
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons unsalted butter
  • grated parmesan

Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash . Cook leeks and cabbage in 2 tablespoons oil and 2 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heav...

View full recipe at Epicurious