Cabbage Pasta With Garlic Parmesan (Printable version)

Caramelized cabbage tossed with pasta, garlic, and Parmesan. Simple Italian comfort food in under 40 minutes.

# 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 & 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

→ 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:

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 the skillet. Cook for 1 to 2 minutes until fragrant but not browned.
04 - Add cooked pasta to the skillet with 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 additional salt or pepper as desired.
06 - Plate immediately and garnish with parsley and lemon zest if desired. Top with additional Parmesan cheese.

# Expert Advice:

01 -
  • It turns humble cabbage into something sweet and golden that clings to every strand of pasta.
  • You probably have most of the ingredients already, and it comes together faster than ordering takeout.
  • The Parmesan melts into the pasta water and creates a silky coating without any cream.
  • Leftovers reheat beautifully and taste even better the next day when the flavors settle.
02 -
  • Don't rush the cabbage, if you crank the heat too high it will steam instead of caramelize and you'll lose all that sweetness.
  • The pasta water is not optional, it's the secret to making the Parmesan coat every strand instead of clumping into a greasy pile at the bottom.
  • Taste before you add more salt because the Parmesan is already salty and it's easy to overdo it.
03 -
  • Use a skillet big enough to toss the pasta without it flying everywhere, a 12-inch pan is ideal.
  • If the cabbage starts to stick, add a splash of water to deglaze the pan and scrape up all those caramelized bits.
  • Grate the Parmesan right before you need it, it melts smoother and tastes sharper than anything from a bag.
  • Don't skip the pasta water step, it's the difference between a dish that's just okay and one that feels restaurant quality.
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