Cabbage Pasta With Garlic Parmesan (Print Version)

Caramelized cabbage tossed with pasta, garlic, and Parmesan for a comforting Italian-inspired weeknight dinner.

# 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain.
02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the sliced cabbage and ½ teaspoon salt. Cook, stirring occasionally, for 12 to 15 minutes until the 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 the cooked pasta to the skillet with the 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 on the side.

# Additional Tips::

01 -
  • The cabbage transforms into something sweet and almost meaty when you let it cook low and slow until the edges turn golden.
  • It uses ingredients you probably already have, but tastes like you spent all day in the kitchen.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have mingled.
  • You can make it as simple or as fancy as you want, depending on whether you add lemon zest or a handful of toasted walnuts.
02 -
  • The first time I made this, I crowded the pan and the cabbage steamed instead of caramelizing, so make sure you use your largest skillet and give it room to breathe.
  • Don't skip reserving the pasta water—plain water won't work the same way because it lacks the starch that helps the sauce cling to the noodles.
  • If your cabbage starts to brown too quickly, lower the heat and add a splash of water to slow things down.
03 -
  • Toast a handful of breadcrumbs in butter and garlic, then sprinkle them over the finished pasta for a crunchy contrast that makes every bite more interesting.
  • If you love a sharper, saltier flavor, swap the Parmesan for Pecorino Romano or use a mix of both.
  • Add a handful of chopped toasted walnuts or pine nuts just before serving for richness and a bit of texture.
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