Few people cook cabbage like this! A cabbage and pasta recipe!
Discover a unique and delicious way to cook cabbage with this easy cabbage and pasta recipe. Perfect for a quick and satisfying meal, this dish will change how you think about cabbage!
Servings: 4
Calories: 453kcal
Equipment
- 1 large wok
Ingredients
- ½ cabbage about 300-400g
- 1 onion large, about 150g
- 100 ml tomato sauce
- salt and pepper to taste
- 40 ml Olive oil
- 350 g pasta
- 20 g dill or a small bunch of parsley to garnish
Instructions
Prepare the Ingredients:
- Slice the cabbage into thin strips, or use a chopper or food processor to make it quicker.½ cabbage
- Finely chop the onion.1 onion
- Set aside the tomato sauce, salt, pepper, olive oil, and pasta.
Sauté the Vegetables:
- Heat a generous splash of olive oil (about 30-45 ml) in a large pan over medium heat.40 ml Olive oil
- Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add the sliced cabbage to the pan and cook, stirring occasionally, until it begins to soften, about 5-7 minutes. Season with salt and pepper to taste.
- Stir in the tomato sauce and cook for another 2-3 minutes until everything is well combined and heated through.100 ml tomato sauce
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente or to your preferred doneness. Reserve some of the pasta water in case you need to add it later.350 g pasta
Mix in the Pasta:
- Add the cooked pasta to the pan with the cabbage and mix well.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together. Add a splash of reserved pasta water if needed to maintain a moist consistency.
Garnish and Serve:
- Finely chop a small bunch of dill or parsley.20 g dill
- Sprinkle over the pasta and cabbage just before serving.
- Enjoy your delicious and comforting cabbage and pasta dish!
Video
Notes
- Green cabbage works best for this recipe due to its mild taste and crisp texture. Savoy cabbage can be used for a more delicate texture, but avoid red cabbage as it may affect the taste and color.
- Slice the cabbage thinly to ensure even cooking and a better blend with the pasta. For more texture, leave the cabbage in slightly larger pieces.
- Reserve a bit of pasta water before draining to help adjust the sauce’s consistency if needed.
- Adjust salt and pepper to taste, and add red pepper flakes for a bit of heat if desired.
- Use good-quality olive oil for sautéing to enhance the flavor of the vegetables.
- You can add extra vegetables or protein like bell peppers, mushrooms, or cooked chicken for a heartier meal.
- This dish can be stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.
Nutrition
Calories: 453kcal | Carbohydrates: 76g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 153mg | Potassium: 542mg | Fiber: 7g | Sugar: 8g | Vitamin A: 610IU | Vitamin C: 50mg | Calcium: 84mg | Iron: 2mg
