Cabbage Pasta Garlic Parmesan (Printable)

Enjoy this comforting pasta dish. Caramelized cabbage, fragrant garlic, and Parmesan make it simple, hearty, and perfect for dinner.

# What You’ll Need:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, for boiling water

→ Vegetables

03 - 1 medium head green cabbage (about 1½ lbs), cored and thinly sliced
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter

→ Aromatics & Flavor

06 - 4 garlic cloves, thinly sliced
07 - ½ teaspoon crushed red pepper flakes (optional)
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 (optional)
12 - Zest of 1 lemon (optional)

# How To Make It:

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 if using, and extra Parmesan.

# Expert Advice:

01 -
  • The cabbage becomes candy-sweet and golden, turning an ordinary ingredient into something remarkable
  • This is comfort food that comes together in under 40 minutes with ingredients you probably already have
  • Each bite balances sweet, savory, and sharp in a way that feels like a restaurant dish but cooks like a weeknight meal
02 -
  • The first time I made this, I sliced my cabbage too thick and it never got tender or sweet enough, so slice it paper-thin for the best results
  • Don't skip the pasta water, that starchy liquid is what transforms the cabbage and butter into a silky sauce that actually clings to the pasta
  • Cabbage needs time and patience to caramelize properly, so don't rush this step or you'll miss the whole point of the dish
03 -
  • Use a box grater or microplane to grate your Parmesan right into the hot pasta off the heat, this melts it perfectly into the sauce without clumping
  • If your cabbage seems especially large, don't worry about having too much, it cooks down significantly and leftovers are never a problem with this dish
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