Description

This Cabbage Pasta with Garlic Parmesan is a simple, comforting dish combining tender caramelized cabbage with al dente spaghetti, fragrantly infused with garlic, red pepper flakes, and finished with a generous amount of freshly grated Parmesan cheese. It’s a flavorful vegetarian meal that comes together quickly and makes great use of everyday ingredients for a satisfying dinner.

Ingredients

Scale

Pasta

12 oz spaghetti or linguine
Salt for boiling water

Cabbage and Sauce

1 medium head green cabbage, cored and thinly sliced
2 tablespoons olive oil
2 tablespoons unsalted butter
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
¾ teaspoon fine sea salt, plus more to taste

Finishing Touches

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

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Instructions

Prepare pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to the package instructions. Reserve 1 cup of the pasta water and then drain the pasta.
Caramelize cabbage: While the pasta cooks, heat olive oil and unsalted butter in a large skillet over medium heat. Add the thinly sliced cabbage along with ½ teaspoon of sea salt. Cook, stirring occasionally, for 12 to 15 minutes until the cabbage becomes golden, caramelized, and tender.
Infuse aromatics: Add the thinly sliced garlic and crushed red pepper flakes to the skillet with the cabbage. Cook for 1 to 2 minutes, stirring frequently, until fragrant but ensuring the garlic does not brown.
Combine pasta and cabbage: Add the drained pasta to the skillet with the caramelized cabbage and garlic. Toss everything together, adding the reserved pasta water gradually as needed to loosen and create a light sauce that coats the pasta evenly.
Finish with cheese: Stir in the freshly grated Parmesan cheese and freshly ground black pepper. Taste the pasta and adjust the seasoning with additional salt or pepper to your preference.
Serve: Serve the pasta immediately, garnished with chopped fresh parsley, lemon zest, and extra Parmesan cheese on the side for sprinkling.

Notes

Be sure to caramelize the cabbage slowly over medium heat for maximum flavor and tenderness.
Reserving pasta water is key for creating a silky sauce that clings to the noodles.
Adjust the amount of crushed red pepper flakes to control the spiciness to your taste.
This dish is best eaten immediately but can be stored in the refrigerator for up to 2 days and reheated gently.
Use freshly grated Parmesan for the best flavor and meltability.