Creamy Caramelized Cabbage Pasta Recipe Just Works (30 Minutes) by Donna John


Creamy Caramelized Cabbage Pasta Recipe Just Works (30 Minutes)

Cabbage is a vegetable that deserves more respect. The health benefits of cabbage alone are enough to eat it, but this healthy vegetable is also delicious and super versatile. From cole slaw to fried cabbage to scalloped cabbage to cabbage patties to cabbage steaks, there's a cabbage recipe for everyone. Now there's a cabbage pasta! This dish is inspired by a recipe from EatingWell. After making a few tweaks, I found a vegetarian pasta recipe I will make over and over again. It's so easy and tastes amazing.

This creamy caramelized cabbage pasta recipe is simple and just works. The cabbage is shredded fine and cooks down until it's soft, creamy and caramelized, which adds not only flavor but texture to the pasta recipe. And you don't need a lot of ingredients to make it! Here is your shopping list so you can try this dish tonight: whole-wheat spaghetti noodles, butter, cabbage, green onions, dried thyme, sherry cooking wine or vinegar, Parmesan cheese and heavy cream. In about 30 minutes you will have a can't-stop-eating-it dinner on the table.

Serve this cabbage pasta as a vegetarian main dish or as a side dish with your favorite protein. While I would have been fine eating this as a vegetarian meal, my husband needs his protein so I served it as a side with shrimp and a salad.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 8 ounces whole-wheat spaghetti
  • 3 tablespoons butter (divided)
  • 1/2 small head green cabbage, sliced thin (see Recipe Notes)
  • 2 - 3 green onions, chopped (optional)
  • 4 cloves garlic, minced
  • dried thyme, to taste
  • 2 tablespoons sherry cooking wine or sherry vinegar (I used sherry cooking wine)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream or evaporated milk 

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Recipe Notes

  • Use a sharp knife and slice the cabbage as thinly as you can. This helps it cook faster and become soft, caramelized and creamy.
  • If you don't like or have whole-wheat pasta, use regular pasta. You can even use gluten-free pasta.
  • When I reheated some for lunch the next day, I thought it would be dry and need added cream or milk to loosen it up. It was still creamy, so I didn't add any additional cream.
  • The original recipe did not call for green onions. Green onions can be used in most dishes, in my opinion, so I added them for color and flavor.
  • The original recipe called for fresh thyme. It's winter and my thyme was looking rough, so I chose to go with dried thyme.
  • Next time I'll add the whole head of cabbage. The cabbage is so delicious and I wanted a bit more in my pasta.
  • Store any leftovers in an airtight container in the fridge for up to four days.

Here's how to make it: 

  1. Cook the pasta according to package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta. Set aside.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the cabbage, green onions and garlic. Season with salt, to taste.
  3. Cook, stirring often, until the cabbages is soft and caramelized, about 10 minutes.
  4. Add the remaining 1 tablespoon of butter, thyme, to taste, and black pepper, to taste. Cook for 30 seconds.
  5. Add the sherry cooking wine or vinegar and cook about 30 seconds or until most has evaporated.
  6. Add the 1/2 cup of pasta water, Parmesan cheese and cream.
  7. Stir in the spaghetti. Cook, stirring constantly, until sauce thickens, about 1 minute.
  8. Serve with additional grated Parmesan cheese, if desired.

Nutrition Facts Per Serving

Calories: 295

Total Fat: 14.3g

Saturated Fat: 8.8g

Cholesterol: 40mg

Sodium: 195mg

Total Carbohydrate: 34.8g

Dietary Fiber: 6.3g

Total Sugars: 2.4g

Protein: 11.1g

Vitamin D: 9mcg

Calcium: 180mg

Iron: 2mg

Potassium: 203mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
What an unexpected dish, Donna John . I love meals that take you by surprise and this one looks utterly amazing! #yum

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