As long as winter vegetable season is here, this pasta with cabbage will be on weekly rotation in our household. It’s easy, quick, nourishing, and a great way to enjoy veggies in a comforting dish that everyone will love.
You can use any pasta shape you prefer, but I think spaghetti works particularly well because it pairs nicely with the thin strips of cabbage. The best cabbage to use here is Savoy cabbage, with its crinkle and vibrant green leaves.
How to make pasta with cabbage, step by step:
Spaghetti with braised savoy cabbage
Course: MainCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 pack spaghetti (gluten-free if necessary)
½ Savoy cabbage head
2 anchovies (optional)
1 chili pepper (optional)
6 tbsp olive oil
1 green onion
2 garlic cloves
Parmigiano or Pecorino cheese
How to
- Clean your produce, then discard the outer leaves of the cabbage. Cut half of the cabbage into thin strips. Slice the onion thinly as well.
- Bring a large pot of water to a boil, then add salt. Transfer the strips of cabbage into the salted water and let them cook for 5 minutes.
- Meanwhile, in a large pan, heat 4 tablespoons of olive oil with the garlic cloves, chili pepper, and anchovies. The anchovies will slowly melt into the oil. When this happens, add the sliced onions and season with salt.
- Once the cabbage is quickly blanched, transfer it to the pan with the oil and continue to cook over medium heat (do not discard the water). Add a tablespoon of water whenever needed to prevent sticking.
- In the same pot of water, cook your pasta according to the package instructions. When ready, transfer it to the pan and toss with 2 more tablespoons of olive oil.
- Serve with a generous amount of Pecorino or Parmesan cheese on top.
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