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Quick and easy to make, this simple cabbage pasta is the easiest dinner ever, full of flavor and totally budget-friendly.
It’s good. It’s easy. It’s ready in about 15 minutes.
I’m back with another versatile, easy pasta recipe for you this week! You can use any pasta cut, add more garlic or parmesan, and adjust the flavor to your preference.
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This is one of those incredible pasta dishes made with minimal ingredients, and it’s also easy to customize with some clean-out-the-fridge vegetables or add in almost any protein you’d like.
And I LOVE it as it uses more cabbage than pasta!
The recipe is a breeze to make: sauté the shredded cabbage with onion, garlic, and seasoning until super flavorful. Next, the cooked pasta is added to the skillet with grated Parmesan and chopped parsley.
I also recommend adding some crunchy, toasted pine nuts or crispy walnuts for a delicious textural contrast and more nutty flavor that pairs so well with the cabbage.
If you’ve got the humble, inexpensive cabbage in the fridge, this is your quick pasta recipe for today.
Easy, fast, scrumptious… and dinner is done!
List of the ingredients
- Cabbage
- Pasta
- Onion & garlic
- Extra virgin olive oil
- Parsley
- Pine nuts (optional)
- Chilli flakes
- Seasoning
How to make cabbage pasta
- Sauté the onion until soft and sweet.
- Stir in the garlic and chili/pepper flakes, then add the cabbage.
- Add some pasta water and seasoning, then cook until tender.
- Add the parsley, cooked and drained pasta, and Parmesan.
- Toss until well combined, adjust the seasoning, and serve with more grated parmesan and toasted pine nuts. Enjoy!
Recipe notes
Cabbage pasta ingredients
Pasta: I love spaghetti, but any good-quality pasta shapes, such as penne, rigatoni, or fusilli, are just great here. My favorite brands are Garofalo and Rummo.
Extra-virgin olive oil: I always recommend using it in my pasta recipes for the best flavor and nutrition.
Garlic & onions: To build the flavor base. I also recommend adding some red pepper flakes while cooking the garlic!
Cabbage: The recipe uses inexpensive and super healthy Savoy cabbage, but pointed cabbage also works great, and they both have the same cooking time. I’ve never tried red or green cabbage for this pasta recipe.
Parmesan cheese: With its nutty flavor, aged Parmesan is best, but pecorino works just fine. You’re welcome to skip the cheese and keep the recipe vegan.
Parsley: to add fresh aromatic flavor.
Seasoning: Taste the cabbage and adjust the seasoning to your liking, if needed.
Variations & add-ins
This quick pasta with cabbage is also easy to customize! You can sauté spinach, kale, grated carrots, sliced leeks, or red onions along with the cabbage. All these veggies work really well here. As for the protein, you can add shredded roasted chicken, bacon, or ham when you toss the pasta with the sauteed cabbage. Other delicious add-ins are olives, anchovies, and sun-dried tomatoes for a Mediterranean twist.
What to serve with cabbage pasta
To add a fresh, light side, serve this pasta with a spinach and arugula salad or a cucumber dill salad. And if you’re feeling indulgent, why not pair it with some black pepper focaccia or pesto garlic bread?
Storage tips & leftovers
Cabbage pasta leftovers can be stored in an airtight container in the fridge for up to 3-4 days. They may dry out, but adding a splash of water or olive oil while reheating on the stovetop or in the microwave will restore the moisture if needed. My favorite way to reheat leftovers is in a pan with olive oil, so the spaghetti comes out slightly crispy.
Pasta recipe you’ll love!
You’ll have many options, including Super Quick Pastas, vegan pasta recipes, and classic Italian pasta. Additionally, you can explore one-pot recipes and penne pasta ideas! Here are a few of my favorites:
Lastly, I hope you’ll love this cabbage pasta as much as we do. And if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Cabbage Pasta
Quick and easy to make, this simple cabbage pasta is the easiest dinner ever, full of flavor and totally budget-friendly. It makes a weeknight family meal in about 15 minutes.
Servings: 4
Pasta
- 4oz (113 grams) spaghetti or your favorite pasta shape
Cabbage
- 1 tablespoon extra virgin olive oil
- 1 small onion, sliced
- 1 large garlic clove, minced
- ¼ teaspoon chilli/red pepper flakes (optional)
- ½ lb (220 grams) cabbage, shredded
- ¼ teaspoon salt, plus more to taste
- ¼ cup (60 ml) cooking pasta water
- ¼ cup grated Parmesan cheese, plus more to serve
- 2-3 tablespoon chopped parsley
- 2-3 tablespoon toasted pine nuts or walnuts
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Cook the pasta: Bring a large pot of water to a boil, add salt, and cook your pasta until al dente (follow the package instructions). Reserve ½ cups of hot pasta water before draining the pasta.
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Cook the cabbage: Meanwhile, place a skillet over medium heat, add the oil, and cook the sliced onion until soft and translucent, about 4 minutes. Stir in the garlic, and chili flakes, and cook for 1 minute or until fragrant (do not let the garlic burn). Add the shredded cabbage, salt, and cook for about 7 minutes or until wilted. During the cooking time, add gradually ¼ cup of pasta water to keep it moist and prevent burning .
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Assemble and serve: Drain, and add the pasta to the skillet along with the grated parmesan and chopped parsley. Toss until well combined and toss in toasted pine nuts too. You still have some reserved pasta water if the pasta needs extra moisture.
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Serve: Serve immediately with more grated Parmesan cheese, a drizzle of extra-virgin olive oil for its fruity flavor, or chili flakes for some heat. Enjoy!
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