Cabbage Pasta With Garlic Parmesan (Printer-Friendly)

Caramelized cabbage with spaghetti, 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 (about 1.5 lbs), cored and thinly sliced
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter

→ Aromatics & Flavor

06 - 4 garlic cloves, thinly sliced
07 - 0.5 teaspoon crushed red pepper flakes
08 - 0.5 teaspoon freshly ground black pepper
09 - 0.75 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 Cook:

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 0.5 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.

# Expert Advice:

01 -
  • It turns half a head of cabbage into something golden and sweet that even picky eaters ask for seconds of.
  • You probably have most of these ingredients sitting in your kitchen right now.
  • The whole thing comes together in the time it takes to boil pasta and have a glass of wine.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip reserving the pasta water, it's the secret to making everything cling together without feeling greasy.
  • Let the cabbage sit undisturbed in the pan for a few minutes at a time, that's how you get those sweet caramelized bits.
  • Add the Parmesan off the heat or it can seize up and get grainy instead of creamy.
03 -
  • Use the biggest skillet you own so the cabbage has room to caramelize instead of steaming in its own moisture.
  • If the pasta seems dry after tossing, don't add more oil, add more pasta water and stir until it emulsifies into a light sauce.
  • Grate your Parmesan right before using it, the fresher it is, the better it melts and clings to every strand.
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