Classic Creamy Caramelized Cabbage Pasta
This creamy pasta dish features tender, caramelized cabbage, garlic, and a rich Parmesan cream sauce, creating a surprisingly flavorful and comforting meal.
Equipment
- large skillet
- Dutch oven
Ingredients
Main Ingredients
- 1 head green or Savoy cabbage small to medium head, thinly sliced
- 12-16 ounces short pasta (rotini, penne, or bow ties) or long pasta (fettuccine or spaghetti)
- 2 tablespoons extra virgin olive oil
- 2-3 cloves garlic minced
- 1 small yellow onion thinly sliced
- 1/2 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1/4 cup vegetable broth or reserved pasta water
- Salt and black pepper to taste
- Pinch red pepper flakes optional
Instructions
Preparation
- Thinly slice the cabbage. Heat olive oil in a large skillet or Dutch oven over medium heat, then add the sliced onion and cook until softened for 3-5 minutes.
Cooking
- Add the thinly sliced cabbage to the skillet and cook on medium-low heat for 20-30 minutes, stirring occasionally, until deeply softened and caramelized. While the cabbage cooks, cook pasta according to package directions until al dente, reserving 1 cup of starchy pasta water.
Sauce Development
- Once the cabbage is caramelized, stir in minced garlic and optional red pepper flakes, cooking for one minute until fragrant. Pour in heavy cream and vegetable broth (or reserved pasta water), bringing it to a gentle simmer.
Finishing Touches
- Add the cooked pasta to the skillet with the cabbage mixture and toss well to coat. Remove from heat and stir in Parmesan cheese until melted and creamy, adding more reserved pasta water if needed to reach desired consistency.
Serving
- Season with salt and pepper to taste, then serve immediately, garnished with extra Parmesan cheese if desired.
Notes
Caramelizing the cabbage properly is key for flavor. Don't rush this step. If you don't have vegetable broth, reserved pasta water works just as well for the sauce. Adjust seasonings to your preference.