Braised cabbage has a sweet, earthy flavor that shines in this creamy pasta dish! It’s a super simple, family-friendly recipe that celebrates the best of this humble veggie. The flavors are so warm and cozy that you’ll want to make this creamy braised cabbage pasta all winter long!
Cabbage is a classic vegetable that can last for weeks, in the fridge. We like to get fresh ones during the fall to roast, braise, or prepare in countless ways.
If you want to elevate cabbage into something special, braise it. Saute the cabbage in butter with garlic, shallot, chili flakes, turmeric, and a little salt and pepper.
As the mixture cooks, the edges of the cabbage caramelize and turn golden brown while absorbing all that flavor. Each bite has a nutty sweetness that draws out the flavors in the creamy sauce. It’s simple, easy, and loaded with veggies – what’s not to love?
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Ingredients
This braised cabbage recipe requires just a handful of ingredients but is oh-so-good! It’s a classic example of how, sometimes, less is more.
- Spaghetti
- Unsalted butter
- Savoy cabbage
- Garlic
- Shallot
- Chili flakes
- Turmeric
- Full-fat heavy cream
- Shredded parmesan cheese
- Fresh parsley, chopped
- Salt and pepper
See recipe card for quantities.
Instructions
If you start the pasta while you prepare the cabbage, the whole dish will be ready at the same time. Be sure not to skip the step at the end when you let the leftover pasta water thicken the sauce and give it a glossy texture. It’s worth it!
Step 1: Cook pasta according to package directions until just al dente. Reserve ½ cup of pasta water. You will finish pasta in the sauce. While pasta cooks make cabbage. Melt butter in a large pan on medium heat. Saute shallot and garlic in butter for 2-3 minutes until just softened.
Step 2: Add cabbage, chili flakes, turmeric,1 teaspoon of salt, ½ teaspoon of pepper and cook on medium-low for about 15 minutes until cabbage is softened.
Step 3: Add cooked pasta, cream and ½ cup parsley to the pan and with the cabbage. Use the reserved water to thin out sauce as needed to create a smooth consistency. Add additional salt and pepper to taste.
Step 4: Add to serving bowls and top with remaining parmesan cheese and parsley.
Substitutions & Variations
There are many ways to adjust this dish to make it your own! Play around with the types of cabbage, cooking fat, garnishes, and more.
- Use different cabbage – Savoy cabbages have a wrinkly texture that holds onto extra sauce, making it ideal for this recipe, my roasted cabbage, and more. But you can certainly replace it with green cabbage instead. Red cabbage will turn the pasta pink, so it’s best to stick with green varieties.
- Deglaze the cabbage – For a little extra flavor, add a splash of white wine or vegetable stock to the pan after the cabbage softens. Let it cook down to infuse the flavor into each piece of cabbage.
- Add bacon – Cabbage and bacon pair together really well! Replace the butter with bacon fat to infuse that meaty flavor into each bite. Garnish with extra bacon and serve.
- Garnish with lemon – Balance out the richness of the dish with a little freshly grated lemon zest or a squeeze of fresh lemon juice.
- Change the pasta – I like spaghetti for this recipe, but you can also use a short pasta, like rotini, bow tie, or orecchiette. If needed, use gluten-free pasta, like brown rice or corn.
Equipment
You’ll need to cook the cabbage in a large pot that can hold the pasta after cooking. I often use a large frying pan or a flat-bottomed Dutch oven.
- Serving dishes
- Cutting board
- Sharp knife
- Stock pot
- Large skillet or pot
- Strainer
- Cheese grater
Storage
Store any leftover cabbage pasta in an airtight container in the fridge for 3-4 days. To reheat, simply microwave for a few minutes and stir to combine.
Top Tip
To turn this side dish into a main meal, offer extra protein, like grilled sausages, brined pork chops, or herby sheet pan chicken thighs.
FAQs for Braised Cabbage Pasta
Yes! Caramelized cabbage, or braised cabbage, has a slightly sweet, nutty flavor that is strong enough to stand up to pasta and tastes so comforting in a nice cream sauce. It’s essential to make sure the cabbage is properly cooked and well-seasoned, or it can fade into the background.
I recommend sticking with green cabbage, particularly savoy cabbage, as these caramelize really well and won’t change the color of the pasta. Red cabbage can easily change the color of the cream sauce and give the dish an unusual color. Savoy is my particular favorite, as it has all of those little wrinkles that hold onto extra sauce!
Shredded cabbage pieces are too fine and tend to break down during the braising process. You want larger pieces of cabbage to keep their texture. It’s best to cut the cabbage into bite-sized pieces and let it cook long enough to soften without breaking down.
Creamy braised cabbage pasta
Ingredients
1lb of spaghetti
¼ cup of unsalted butter
1 small head of savoy cabbage, thinly sliced
2 cloves of garlic, minced
1 small shallot, minced
4 tablespoons of unsalted butter
2 teaspoons chili flakes
1 teaspoon turmeric spice
Salt and pepper
½ cup full fat cream
¼ cup freshly shredded parmesan cheese + ¼ cup for serving
½ cup fresh parsley, chopped + ¼ cup for serving
Instructions
- Cook pasta according to package directions until just al dente. Reserve ½ cup of pasta water. You will finish pasta in the sauce.
- While pasta cooks make cabbage. Melt butter in a large pan on medium heat. Saute shallot and garlic in butter for 2-3 minutes until just softened. Add cabbage, chili flakes, turmeric,1 teaspoon of salt, ½ teaspoon of pepper and cook on medium-low for about 15 minutes until cabbage is softened.
- Add cooked pasta, cream and ½ cup parsley to the pan and with the cabbage. Use the reserved water to thin out sauce as needed to create a smooth consistency. Cook for 2-3 minutes until pasta is cooked to desired doneness. Add additional salt and pepper to taste.
- Add to serving bowls and top with remaining parmesan cheese and parsley.
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