Cabbage Pasta With Garlic Parmesan (Printable)

Caramelized cabbage with spaghetti, garlic, and Parmesan. Simple Italian comfort food ready in 35 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 and 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, 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

# Directions:

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 ½ teaspoon salt. Cook, stirring occasionally, for 12–15 minutes, until the cabbage is caramelized, golden, and tender.
03 - Add garlic and red pepper flakes to the skillet. Cook for 1–2 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, and extra Parmesan.

# Expert Tips:

01 -
  • It turns an inexpensive head of cabbage into something deeply savory and almost sweet, with edges that crisp like bacon.
  • You only need one skillet after the pasta boils, which means less cleanup and more time to eat while it's still steaming.
  • The Parmesan melts into the pasta water and creates a silky, cling-to-every-strand sauce without any cream.
  • It's the kind of dish that feels fancy enough for guests but forgiving enough to make on a Tuesday when you're too tired to think.
02 -
  • Don't rush the cabbage; if you crank the heat too high it will steam instead of caramelize, and you'll miss out on the sweet, nutty flavor that makes this dish work.
  • Always reserve more pasta water than you think you need, because you can't add it back once it's gone down the drain, and it's the only thing that will make the sauce creamy without cream.
  • Add the Parmesan off the heat or on very low heat, or it can seize and turn grainy instead of melting smoothly into the pasta.
03 -
  • Use a mix of butter and olive oil instead of just one or the other; the combination gives you the nutty flavor of butter without the risk of burning.
  • If you want deeper caramelization on the cabbage, let it sit undisturbed in the pan for a minute or two between stirs so it has time to brown instead of just soften.
  • Grate your Parmesan fresh and at room temperature; cold cheese clumps instead of melting, and pre-grated cheese won't give you that creamy, glossy sauce.
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