Cabbage Pasta With Garlic Parmesan (Printable version)

Caramelized cabbage, garlic, and Parmesan create this simple, comforting Italian pasta dish perfect for weeknights.

# What You'll Need:

→ Pasta

01 - 12 ounces spaghetti or linguine
02 - Salt for boiling water

→ Vegetables

03 - 1 medium head green cabbage, cored and thinly sliced
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter

→ Aromatics & Flavor

06 - 4 garlic cloves, thinly sliced
07 - ½ teaspoon crushed red pepper flakes
08 - ½ teaspoon freshly ground black pepper
09 - ¾ teaspoon fine sea salt, plus more to taste

→ Finish

10 - 1 cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley
12 - Zest of 1 lemon

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add sliced cabbage and ½ teaspoon salt. Cook, stirring occasionally, for 12–15 minutes until cabbage is caramelized, golden, and tender.
03 - Add garlic and red pepper flakes to the skillet. Cook for 1–2 minutes until fragrant but not browned.
04 - Add cooked pasta to the skillet with cabbage. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
05 - Stir in Parmesan cheese and black pepper. Taste and adjust seasoning with more salt or pepper as desired.
06 - Serve immediately, garnished with parsley and lemon zest, and extra Parmesan cheese.

# Expert Tips:

01 -
  • It uses pantry staples and one vegetable to make a meal that feels complete and satisfying.
  • The cabbage caramelizes into something sweet and silky that clings to every strand of pasta.
  • You can have dinner on the table in thirty minutes with minimal effort and even less cleanup.
02 -
  • Don't rush the cabbage or crank up the heat because slow caramelization is what makes it sweet and delicious instead of limp and sad.
  • Always save pasta water before draining because it contains starch that helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly instead of clumping into greasy strings.
03 -
  • Use a sharp knife to slice the cabbage thin and uniform so it cooks evenly and caramelizes without burning.
  • Taste the cabbage halfway through cooking and if it's browning too fast, lower the heat and add a splash of water to slow things down.
  • Grate your own Parmesan right before serving because pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the pasta.
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