Cabbage Pasta With Garlic Parmesan (Print Version)

Caramelized cabbage tossed with pasta, garlic, and freshly grated Parmesan. Simple Italian comfort in 35 minutes.

# Ingredient List:

→ 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 - 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 together, adding reserved pasta water gradually as needed to create a light sauce.
05 - Stir in Parmesan cheese and black pepper. Taste and adjust seasoning with additional salt and pepper as desired.
06 - Serve immediately, garnished with fresh parsley and lemon zest. Top with additional Parmesan cheese.

# Helpful Tips:

01 -
  • It turns an inexpensive head of cabbage into something that tastes like it took all day.
  • The caramelized edges of the cabbage add a natural sweetness that balances the sharpness of Parmesan.
  • You can have dinner on the table in half an hour with ingredients you probably already have.
  • It reheats beautifully, which means leftovers actually get better the next day.
02 -
  • Don't drain your pasta completely dry, a little extra water clinging to the noodles helps the sauce come together.
  • If your cabbage isn't caramelizing, turn the heat up slightly and resist the urge to stir it constantly.
  • Add the Parmesan off the heat or it can turn grainy and clumpy instead of creamy.
03 -
  • Use the biggest skillet you have so the cabbage has room to brown instead of steam.
  • If you want extra richness, stir in another tablespoon of butter right before serving.
  • A microplane grater makes quick work of the Parmesan and lemon zest, and the finer texture melts into the pasta beautifully.
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