Few people cook cabbage like this! A cabbage pasta recipe!
Discover why this easy cabbage pasta recipe should be on your dinner rotation! Combining cabbage, veggies, and pasta, it’s fragrant, incredibly delicious, and perfect for lunch, dinner, or festive occasions.
Ideal for family meals or special events, this recipe is a must-try. Have cabbage at home? You’re ready to make a tasty and satisfying dish for everyone!
This recipe is simple, nutritious, and easily adaptable. Whether you’re vegan, keto, or following a low-carb diet, you can tweak it to fit your needs. If you enjoy this dish, you might also like a cabbage frittata or a noodle stir-fry with cabbage.
When cabbage is in season, I love incorporating it into all sorts of dishes. From soups and stews to keto-friendly frittatas and stir-fries, it’s a go-to vegetable. This cabbage and pasta recipe is a hearty option that’s easily customizable. I often shred and freeze cabbage so it’s always on hand for quick and easy meals.
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I love creating quick, autumn-inspired meals that are both easy to make and full of flavour. Using simple seasonal ingredients like cabbage, carrots, and onions, I can whip up tasty fall dishes like cabbage and pasta or a Pork Ribs and Cabbage Casserole for my family. Sharing these homemade meals brings us together and creates lasting memories.
Expert Tips
Reserve Pasta Water: Save a cup of the pasta cooking water before draining. This helps adjust the sauce’s consistency and ensures the pasta absorbs the flavours better.
Cut Cabbage Evenly: Slice the cabbage into uniform strips to ensure even cooking and achieve a soft texture throughout the dish.
Cook Cabbage Thoroughly: Sauté the cabbage until it’s very tender. Cook it longer if needed to make sure it becomes soft and integrates well with the pasta.
Why this recipe is great
Few people cook cabbage like this! Try this cabbage and pasta recipe for a hearty meal that’s easy to make. Perfect for weeknight dinners or family meals, this dish combines tender cabbage with pasta for a tasty, wholesome option.
Ingredients and Substitutions
- Cabbage: I often use savoy or Napa cabbage if green cabbage isn’t available.
- Onion: Shallots or leeks are great substitutes for onion in my recipes.
- Tomato Sauce: When I don’t have tomato sauce, I use crushed tomatoes or dilute tomato paste.
- Olive Oil: I swap olive oil with vegetable oil or butter when needed.
- Pasta: I use any type of pasta I have on hand, like penne, fusilli, or gluten-free options.
- Dill or Parsley: For garnish, I might choose fresh basil, thyme, or chives instead.
How to make Cabbage Pasta
Ready to make something tasty? Try our Cabbage Pasta! This recipe blends tender cabbage with pasta for a comforting and satisfying meal. We’ll show you step-by-step how to prepare the cabbage, cook the pasta, and bring it all together.
Check out our simple guide with 4 easy-to-follow photos to make cooking this delicious dish a breeze!
Heat a good amount of olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and clear, about 3-4 minutes.
Add the sliced cabbage to the pan and cook, stirring occasionally, until it starts to soften, about 5-7 minutes. Season with salt and pepper.
Stir in the tomato sauce and cook for 2-3 minutes until the cabbage pasta is hot and mixed well.
Mix the cooked pasta with the cabbage in the pan. Cook for 2-3 minutes to blend the flavours. Add a splash of reserved pasta water if needed to keep it moist
Chop a small bunch of dill or parsley. Sprinkle over the cabbage pasta before serving. Enjoy your tasty and comforting dish!
Variations
- Add Protein: Boost the cabbage pasta with cooked chicken, sausage, or tofu. Chicken adds a lean texture, sausage provides a rich taste, and tofu offers a plant-based option. Cook them separately and mix them in at the end.
- Spicy Kick: For some heat in your cabbage pasta, add red pepper flakes or hot sauce. Start with a little and adjust to your taste for the right level of spiciness.
Storage
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth if needed.
FAQs
1. What type of cabbage works best for this recipe?
Green cabbage or savoy cabbage works best due to their mild taste and crisp texture. Avoid red cabbage as it may change the color and flavor of the dish.
2. Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer, such as penne, fusilli, or even gluten-free options. Adjust the cooking time according to the type of pasta you choose.
3. How can I make this dish vegan?
To make the dish vegan, ensure you use plant-based pasta and substitute olive oil for any animal-based ingredients. You can also add extra veggies or tofu for additional protein.
4. How can I make this dish spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to increase the heat. Adjust according to your taste preference.
5. What can I use instead of dill or parsley for garnish?
You can use basil, thyme, or chives as alternatives for a different herbaceous touch.
You might also like
- Easy Cabbage Frittata Recipe | Low-Calorie & Veggie-Packed Breakfast Idea
- Pork Ribs and Cabbage Casserole
- Tantalizing Turkey Mince Noodles with Cabbage: A Delight
- Roasted Cauliflower Steaks with Creamy Tahini Sauce
- Easy Turkish Borek with meat and cheese
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Few people cook cabbage like this! A cabbage and pasta recipe!
Equipment
- 1 large wok
Ingredients
- ½ cabbage about 300-400g
- 1 onion about 150g
- 100 ml tomato sauce
- salt and pepper to taste
- Olive oil about 30-45 ml
- 350 g pasta
- a small bunch of dill or parsley to garnish about 15-20g
Instructions
Prepare the Ingredients:
- Slice the cabbage into thin strips.
- Finely chop the onion.
- Set aside the tomato sauce, salt, pepper, olive oil, and pasta.
Sauté the Vegetables:
- Heat a generous splash of olive oil (about 30-45 ml) in a large pan over medium heat.
- Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add the sliced cabbage to the pan and cook, stirring occasionally, until it begins to soften, about 5-7 minutes. Season with salt and pepper to taste.
- Stir in the tomato sauce and cook for another 2-3 minutes until everything is well combined and heated through.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente or to your preferred doneness. Reserve some of the pasta water in case you need to add it later.
Mix in the Pasta:
- Add the cooked pasta to the pan with the cabbage and mix well.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together. Add a splash of reserved pasta water if needed to maintain a moist consistency.
Garnish and Serve:
- Finely chop a small bunch of dill or parsley.
- Sprinkle over the pasta and cabbage just before serving.
- Enjoy your delicious and comforting cabbage and pasta dish!
Video
Notes
- Best Cabbage to Use: For this recipe, green cabbage works best due to its mild taste and crisp texture. Savoy cabbage can also be used for a slightly more delicate texture and taste. Avoid using red cabbage as it can alter the color and overall taste of the dish.
- Texture: Slice the cabbage thinly to ensure it cooks evenly and blends well with the pasta. If you prefer a bit more texture, you can leave the cabbage in slightly larger pieces.
- Cooking Pasta: Don’t forget to reserve a bit of pasta water before draining. This starchy water can help adjust the consistency of the sauce if needed.
- Seasoning: Adjust the amount of salt and pepper based on your taste preferences. You can also add a pinch of red pepper flakes for a bit of heat if you like.
- Olive Oil: Use good-quality olive oil for sautéing, as it enhances the vegetables.
- Customizations: Feel free to add other vegetables or protein, such as diced bell peppers, mushrooms, or cooked chicken, to make the dish even more hearty.
- Storage: This dish keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed to loosen the pasta.
