Cabbage Pasta With Garlic Parmesan (Printable)

Caramelized cabbage, garlic, and Parmesan tossed with pasta for a hearty Italian-inspired meal in 35 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz 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 and 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

→ Finish

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

# How To Make It:

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 to 15 minutes until cabbage is caramelized, golden, and tender.
03 - Add garlic and red pepper flakes to the skillet. Cook for 1 to 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 if using, and extra Parmesan.

# Expert Advice:

01 -
  • It turns a few everyday ingredients into something that tastes like you've been cooking all day, even though you haven't.
  • The cabbage caramelizes into soft, golden ribbons that cling to the pasta in the most satisfying way.
  • It's the kind of dinner that works on a Tuesday but feels special enough to serve to friends who drop by unannounced.
02 -
  • Don't rush the cabbage, it needs time to soften and caramelize or it will taste raw and bitter instead of sweet and tender.
  • Reserve that pasta water before you drain, it's the difference between a dry dish and one that feels cohesive and saucy.
  • Taste before serving, cabbage and Parmesan both vary in saltiness, so what worked last time might need a pinch more this time.
03 -
  • Use a skillet large enough to toss the pasta without crowding, or the cabbage won't caramelize properly and everything will steam instead.
  • Grate your Parmesan right before serving, it melts better and tastes sharper than anything that's been sitting in a bag.
  • If the dish feels too dry after tossing, add another splash of pasta water and a small pat of butter, it brings everything back to life.
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