Cabbage Pasta With Garlic Parmesan (Printable)

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

# 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, 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.

# Expert suggestions:

01 -
  • It turns humble cabbage into something sweet and golden, almost like it's been hiding this talent all along.
  • You probably have most of these ingredients already, which means dinner can happen without a grocery run.
  • The Parmesan melts into the pasta water and makes a silky, salty coating that clings to every strand.
  • It's filling enough to feel like comfort food but light enough that you won't regret it an hour later.
02 -
  • If you rush the cabbage, it stays pale and limp instead of sweet and golden, so give it the full fifteen minutes even if you're tempted to speed things up.
  • The pasta water is not optional, it's the secret to making everything cling together instead of sitting in a dry pile.
  • Add the garlic after the cabbage is done, not before, or it'll burn and turn bitter while you're waiting for the cabbage to cook.
03 -
  • Use the biggest skillet you own so the cabbage has room to caramelize instead of steaming in its own moisture.
  • Grate the Parmesan fresh right before you use it, the pre-shredded stuff has coatings that keep it from melting smoothly.
  • If you want extra richness, stir in another tablespoon of butter at the very end, off the heat, and let it melt into the pasta.
  • Taste the dish before serving and don't be shy with the salt, cabbage needs more seasoning than you think.
Return