Cabbage Pasta With Garlic Parmesan (Print Version)

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

# Ingredient List:

→ 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 and 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 Make:

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 if using, and extra Parmesan.

# Expert Advice:

01 -
  • It turns humble cabbage into something golden, sweet, and utterly craveable without any fancy techniques.
  • You probably have most of these ingredients sitting in your kitchen right now, and it still tastes like you planned something special.
  • The Parmesan melts into the pasta water and creates a silky coating that clings to every strand.
  • It reheats beautifully the next day, which means leftovers actually get better as the flavors settle in overnight.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the cheese and butter emulsify into a silky coating instead of clumping.
  • Let the cabbage sit undisturbed for a few minutes at a time in the pan, that's how you get the deep golden caramelization that makes this dish so sweet and rich.
  • Add the garlic only after the cabbage is nearly done, because garlic burns fast and turns bitter if it cooks too long.
03 -
  • Use a mandoline or the slicing blade on a food processor to cut the cabbage into thin, even ribbons that cook at the same rate.
  • If you want extra richness, stir in another tablespoon of butter just before serving, it makes the sauce even more luxurious.
  • Toast some breadcrumbs in olive oil until golden and crunchy, then sprinkle them over the top for texture and a little Italian flair.
  • For a sharper, saltier flavor, swap the Parmesan for Pecorino Romano, it pairs especially well with the sweetness of the caramelized cabbage.
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