Cabbage Pasta With Garlic Parmesan (Print Version)

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

# What You 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, 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 Steps:

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 skillet. Cook for 1 to 2 minutes, until fragrant but not browned.
04 - Add cooked pasta to skillet with cabbage. Toss together, adding reserved pasta water as needed to loosen the sauce.
05 - Stir in Parmesan cheese and black pepper. Taste and adjust seasoning with salt or pepper as desired.
06 - Serve immediately, garnished with parsley and lemon zest, and extra Parmesan cheese.

# Expert Advice:

01 -
  • It turns an inexpensive head of cabbage into something deeply satisfying and almost luxurious.
  • The cabbage caramelizes into buttery, golden ribbons that cling to every strand of pasta.
  • You probably already have most of the ingredients sitting in your kitchen right now.
  • It feels fancy enough for guests but easy enough for a tired Tuesday night.
02 -
  • Dont rush the cabbage, it needs time to soften and caramelize or it will taste raw and bitter instead of sweet and nutty.
  • Always reserve pasta water before draining, its the secret to a silky sauce that coats instead of clumps.
  • Add the garlic late in the process, it burns quickly and turns acrid if you toss it in too early.
03 -
  • Use the biggest skillet you own so the cabbage has room to caramelize instead of steam.
  • Taste the pasta water before you drain it, if its well salted, it will season the whole dish as it brings everything together.
  • Grate the Parmesan at the last minute and stir it in off the heat so it melts smoothly without clumping.
Go Back