Ingredients
1 lb Short Pasta
1 medium head Green Cabbage
1 medium Yellow Onio
4–5 cloves Garlic
3 tablespoons Olive Oil
2 tablespoons Unsalted Butter
1 cup Heavy Cream
1 cup Freshly Grated Parmesan Cheese
1/2 cup Low Sodium Vegetable Broth
1/2 teaspoon Red Pepper Flakes
To taste Salt
To taste Black Pepper
1/4 cup Chopped Fresh Parsley
Instructions
- Prep Your Ingredients: First, bring a large pot of salted water to a rolling boil for your pasta. Meanwhile, finely shred or thinly slice your cabbage. Dice the onion and mince the garlic. Grate your Parmesan cheese. Having everything ready makes the cooking process smooth
- Cook the Pasta: Add your chosen pasta to the boiling water and cook according to package directions until al dente. This is crucial for the best texture in your creamy cabbage pasta. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside
- Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Once the butter melts, add the diced onion. Sauté for about 5-7 minutes, until the onion softens and becomes translucent
- Add Cabbage and Garlic: Now, add the shredded cabbage to the skillet. It will look like a lot, but it cooks down significantly. Stir well. Sauté the cabbage for 8-10 minutes, stirring occasionally, until it begins to soften and slightly caramelize. Then, stir in the minced garlic and red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic
- Build the Sauce: Pour in the vegetable broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. This adds incredible flavor to your creamy cabbage pasta. Let it simmer for a couple of minutes until slightly reduced
- Make it Creamy: Reduce the heat to low. Stir in the heavy cream and half of the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt and freshly ground black pepper to taste. Remember, the Parmesan adds saltiness, so taste before adding too much
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy cabbage sauce. Toss everything together, ensuring every strand of pasta is coated in the deliciousness. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency
- Serve and Garnish: Transfer the creamy cabbage pasta to individual plates or bowls. Garnish with the remaining fresh Parmesan cheese and a sprinkle of chopped fresh parsley, if using. Serve immediately and enjoy your homemade creamy cabbage pasta!
Notes
For the best texture, shred cabbage finely; a mandoline slicer or food processor can make this task easier.
Always cook pasta al dente, as it will continue to cook when tossed with the hot sauce.
Reserve 1 cup of the starchy pasta water; it's crucial for emulsifying the sauce and achieving a silky texture.
Season the sauce at various stages of cooking to build layers of flavor.
Use freshly grated Parmesan cheese for a smoother sauce and richer flavor, avoiding pre-shredded varieties.
Keep the heat low once adding cream and cheese to the sauce to prevent splitting or graininess.
Warm your serving plates before dishing out the pasta to keep it hot longer.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days; this dish does not freeze well.
To reheat, place desired portion in a skillet over medium-low heat with a splash of milk, cream, or water until warmed through.
If the sauce is too thin, simmer gently longer or add more Parmesan. If too thick, stir in reserved pasta water, milk, or broth until desired consistency is reached.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg