Description
A rich, comforting pasta dish that transforms simple ingredients like cabbage, butter, and garlic into a deeply flavorful meal. The caramelized cabbage adds sweetness and depth, while Parmesan cheese and butter create a luxurious, silky sauce. Perfect for weeknight dinners or an impressive yet easy dish for guests.
Ingredients
Scale
For the Pasta:
- 1/2 medium head green cabbage (about 1 ½ – 1 ¾ lbs), thinly sliced
- 1 medium shallot, thinly sliced
- 3–4 large garlic cloves, minced (about 2 tablespoons)
- 6 tablespoons unsalted butter
- 1/2 teaspoon kosher salt (plus more for pasta water)
- 1/4 teaspoon freshly ground black pepper
- 8 ounces dried pasta (rigatoni, penne, or fusilli)
- 1 small bunch chives, thinly sliced (about 1/4 cup)
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
Optional Garnishes:
- Additional Parmesan cheese for serving
- Drizzle of olive oil or extra chives
Instructions
- Prepare the Ingredients:
- Remove the core from the cabbage and thinly slice it into ribbons.
- Slice the shallot and mince the garlic until you have about 2 tablespoons.
- Caramelize the Cabbage:
- In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
- Add the sliced shallots and cook for about 5 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the sliced cabbage, kosher salt, and black pepper. Toss to coat the cabbage in butter.
- Cook the Cabbage:
- Reduce the heat to medium-low and cook the cabbage, stirring occasionally, for 20–25 minutes until it becomes tender and caramelized with a golden-brown color.
- If the pan begins to brown too much, add 2–3 tablespoons of water to loosen any bits and prevent burning.
- Cook the Pasta:
- While the cabbage cooks, bring a large pot of heavily salted water to a boil.
- Add the pasta and cook until al dente, following the package instructions. Reserve 1 cup of pasta water before draining.
- Combine the Pasta and Cabbage:
- Add the cooked pasta to the pot with the caramelized cabbage.
- Stir in the grated Parmesan cheese and 2/3 cup of the reserved pasta water. Toss over medium heat until the pasta is well-coated, and a glossy sauce forms.
- Mix in the sliced chives. If the sauce seems dry, add more pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
- Serve:
- Divide the pasta among bowls. Garnish with additional Parmesan cheese, a drizzle of olive oil, and extra chives if desired. Serve warm and enjoy!
Notes
- Perfect Caramelization: Slow cooking is key to achieving tender, golden-brown cabbage with a sweet, rich flavor.
- Fresh Parmesan: Grate Parmesan fresh for the best flavor and meltability. Avoid pre-shredded cheese.
- Customize: Add cooked chicken, crispy bacon, or red pepper flakes for extra protein or heat.
- Make It Vegan: Use plant-based butter and a vegan Parmesan substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food