Cabbage Pasta With Garlic Parmesan (Print Version)

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

# Needed Ingredients:

→ 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 & 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 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 12-15 minutes, until the 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 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, golden, and almost luxurious with just a little time and heat.
  • You probably have most of the ingredients already, and it comes together in about half an hour.
  • The Parmesan melts into the pasta water and creates a silky coating that clings to every strand.
  • It's filling enough to stand on its own but light enough that you won't feel weighed down after.
02 -
  • If you rush the cabbage, it will stay bitter and limp instead of turning sweet and golden, so give it the full 12 to 15 minutes over medium heat.
  • Always reserve more pasta water than you think you'll need, it's your secret weapon for adjusting the texture at the end.
  • Taste before you serve, cabbage and Parmesan both bring saltiness, so you might not need as much extra salt as you expect.
03 -
  • Use the widest skillet you have so the cabbage has room to caramelize instead of steaming in its own moisture.
  • Toss the pasta in the skillet over low heat for an extra minute after adding the cheese, it helps the sauce emulsify and cling beautifully.
  • Don't throw away the Parmesan rind, toss it into the pasta water while it boils for an extra layer of savory flavor.
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