Cabbage Pasta With Garlic Parmesan (Print Page)

Caramelized cabbage, garlic, and Parmesan create this comforting Italian-inspired pasta dish perfect for weeknights.

# What You 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 Seasonings

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

→ Finishing

10 - 1 cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley
12 - Zest of 1 lemon

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
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 golden, caramelized, and tender.
03 - Add sliced garlic and red pepper flakes to the skillet. Cook for 1 to 2 minutes until fragrant, being careful not to brown the garlic.
04 - Transfer cooked pasta to the skillet with cabbage. Toss everything together, adding reserved pasta water gradually to achieve desired sauce consistency.
05 - Stir in grated Parmesan cheese and black pepper. Taste and adjust seasoning with additional salt or pepper as needed.
06 - Transfer to serving dishes immediately. Garnish with fresh parsley, lemon zest, and extra Parmesan cheese.

# Expert Advice:

01 -
  • It turns humble cabbage into something golden and sweet, almost like it's been slow-roasted for hours.
  • You only need one pan after the pasta boils, which means less cleanup and more time to eat.
  • The Parmesan melts into the pasta water and creates a silky sauce without any cream.
  • It's the kind of meal that feels indulgent but costs less than takeout.
02 -
  • Don't rush the cabbage, it needs time to soften and caramelize or it'll taste raw and bitter instead of sweet.
  • Always reserve pasta water before draining, it's the secret to a silky sauce that clings instead of clumps.
  • Add the garlic after the cabbage is mostly done, raw garlic burns fast and turns acrid in a hot pan.
03 -
  • Use a mix of olive oil and butter instead of just one, the combination gives you flavor and browning power.
  • Slice the cabbage as thin as you can, it cooks faster and caramelizes more evenly.
  • Grate your Parmesan fresh and add it off the heat so it melts smoothly without clumping.
  • If you want extra richness, stir in another tablespoon of butter right before serving.
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