Description
Enjoy this Caramelized Cabbage Butter Pasta with its balance of sweetness and savory spice. Featuring Sweet Savory Cabbage Pasta Parm and Garlic Butter Caramelized Cabbage Noodles, it makes a satisfying one pot meal. This dish also works well with fresh herbs for added flavor.
Ingredients
Scale
- 1/2 medium head cabbage (1 1/2 to 1 3/4 pounds) preferably green
- 1 medium shallot
- 3 to 4 large cloves garlic
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 teaspoon kosher salt plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper plus more as needed
- 8 ounces dried rigatoni or penne or fusilli pasta
- 1 small bunch fresh chives
- 2 ounces Parmesan cheese plus more for serving
Instructions
- Remove the core from the cabbage and slice it thinly on the cutting board with the cut side down. Peel and slice the shallot thinly and mince the garlic until you have about 2 tablespoons.
- Heat the butter in a heavy pot over medium heat, then cook the shallot until it softens, about 5 minutes. Add the garlic and stir for another minute until fragrant.
- Toss in the cabbage with salt and pepper and cook over medium to medium-low heat, stirring sometimes, until the cabbage becomes tender and deep golden brown, about 20 to 25 minutes. Add a little water if the pan gets too browned or sticky.
- In another pot, boil salted water, add the pasta, and cook until al dente according to package instructions. Reserve one cup of pasta water and drain the pasta.
- Slice the chives and grate the Parmesan until you have half a cup.
- Add the drained pasta and Parmesan cheese to the cabbage, pouring in two thirds cup of pasta water. Stir over medium heat until a glossy sauce forms; add more pasta water one tablespoon at a time if necessary.
- Fold in the chives, season to taste with salt and pepper, and serve with extra Parmesan if desired.
Notes
- Shredded cabbage can replace fresh cabbage if preferred
- Prepare the cabbage up to a day ahead and reheat before combining with pasta
- Herbs like dill or parsley are good substitutes for chives
- Leftovers keep well refrigerated for up to 4 days
- Prep Time: 10 minutes
- Cook Time: 40 minutes to 50 minutes
- Category: Main Course
- Method: Stovetop