Best 13 Cabbage And Pasta Recipes

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Cabbage and pasta is a classic combination that can be used to create a variety of delicious and satisfying dishes. Whether you're looking for a quick and easy weeknight meal or a special occasion dish to impress your guests, there's sure to be a cabbage and pasta recipe out there that's perfect for you. So, if you're tired of the same old pasta dishes and are looking for something new and exciting to try, give cabbage and pasta a try. You won't be disappointed!

Let's cook with our recipes!

CABBAGE AND PASTA



Cabbage and Pasta image

A wonderfully tasty and easy cabbage side dish. Perfect for backyard barbeques or a complement to pork chops.

Provided by Susan Leckrone

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package farfalle (bow tie) pasta
1 cup butter
1 medium head cabbage, chopped
1 medium onion, chopped
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
  • In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

Nutrition Facts : Calories 519.6 calories, Carbohydrate 51.8 g, Cholesterol 81.3 mg, Fat 32.2 g, Fiber 6 g, Protein 10 g, SaturatedFat 19.8 g, Sodium 442.9 mg, Sugar 7.5 g

PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS



Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs image

This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.) Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny flavors of the dish. Or, if you wanted to take this in a meatier direction, you could substitute bacon for anchovies, reducing the olive oil and using some of the bacon fat to cook the cabbage. Pork products and cabbage are a match made in heaven, or at least in much of Eastern Europe.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

5 garlic cloves, peeled and crushed
2 tablespoons unsalted butter
4 anchovy fillets
1/2 cup coarse bread crumbs
1 tablespoon finely chopped fresh sage
1/4 teaspoon black pepper, plus more, to taste
Kosher salt, to taste
1 pound dry penne
1/3 cup extra virgin olive oil
1/2 teaspoon red chile flakes
8 cups shredded cabbage
2/3 cup grated pecorino or Parmesan.

Steps:

  • Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 22 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams

PASTA WITH CONFIT DUCK AND SAVOY CABBAGE



Pasta with Confit Duck and Savoy Cabbage image

Categories     Duck     Leafy Green     Herb     Pasta     Dinner     Fall     Winter     Cabbage     Noodle     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1/2 teaspoon vegetable oil
3 (6- to 8-oz) confit duck legs
2 large onions, halved lengthwise, then sliced (1/4 inch thick; 4 cups)
1 teaspoon salt
1 (1 1/2-lb) piece Savoy cabbage, cored and cut into 2-inch pieces (8 cups)
1/4 cup dry white wine
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 lb dried campanelle (bell-shaped pasta) or garganelli
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.
  • While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.
  • Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoon salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoon salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.
  • While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
  • Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).

PASTA CARBONARA WITH CABBAGE AND MUSHROOMS



Pasta Carbonara with Cabbage and Mushrooms image

Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.

Provided by Anna Stockwell

Categories     Quick and Healthy     Healthy     Pasta     Cabbage     Bacon     Mushroom     Quick & Easy     Parmesan     Dinner     Winter

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips
6 ounces bacon, sliced crosswise into 1/2-inch strips
8 ounces tagliatelle or linguine
3/4 tsp. kosher salt, plus more
1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons
2 large egg yolks
2 ounces Parmesan, finely grated, divided, plus more for serving
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
  • Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
  • Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
  • Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
  • Divide pasta among bowls. Top with more Parmesan.

PASTA WITH SAUSAGE, CARAMELIZED CABBAGE AND GOAT CHEESE



Pasta With Sausage, Caramelized Cabbage and Goat Cheese image

Pasta with cabbage is a common combination across much of Central and Eastern Europe. In this quick weeknight meal, an entire head of cabbage is cooked in the fat left behind by sweet Italian sausage. Goat cheese adds tang and helps create a cream sauce that ties everything together. Feel free to use this recipe as a guideline to come up with your own variation: Try it with your favorite shape of pasta, swap out the thyme for dill, parsley or another herb, or substitute the goat cheese for Parmesan.

Provided by Aaron Hutcherson

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
8 ounces dry rotini or other shaped pasta
4 tablespoons extra-virgin olive oil
8 ounces sweet Italian sausage, casings removed
1 small head savoy cabbage (about 1 1/2 pounds), quartered, cored and thinly sliced
1 medium yellow onion, thinly sliced
1 teaspoon fresh thyme leaves
1 cup heavy cream
4 ounces goat cheese

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan.
  • Add the cabbage, onion, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes.
  • Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.

WHITE BEANS WITH CABBAGE, PASTA, AND PROSCIUTTO



White Beans with Cabbage, Pasta, and Prosciutto image

I used to think you needed chicken stock for richness, but water creates a potent cooking liquid when the ingredients have plenty of flavor.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Salt and pepper
1/2 large cabbage, preferably savoy, chopped (about 3 cups)
8 ounces small pasta like cavatelli or orecchiette
2 tablespoons olive oil
2 medium leeks, chopped and rinsed well (about 2 cups)
1 celery stalk, chopped
2 to 4 sprigs fresh thyme
2 ounces prosciutto, chopped (about 1/4 cup)
Three 15.5-ounce cans white beans, such as cannellini, drained
1/2 cup grated Parmesan or Pecorino-Romano cheese, plus more for serving

Steps:

  • Bring a large pot of water to a boil and salt it. Add the cabbage, bring back to a boil and cook until just tender, about 3 minutes; use a slotted spoon or small strainer to fish it out. Drain, and let sit. (You can shock it in a bowl of ice water to keep it on the crisp side but I prefer it soft.) When the water returns to a boil, add the pasta and cook until tender but firm; start checking after 7 minutes. Drain, reserving at least 1 cup of the cooking liquid.
  • Return the pot to medium heat (no need to rinse it) and add the oil. When it is hot, add the leeks, celery and a heavy pinch of salt and cook, stirring occasionally until soft, 3 to 5 minutes. Add the thyme and prosciutto and stir until fragrant, just a minute or 2.
  • Add the cabbage, beans and pasta. Add 1 cup of the reserved pasta or bean cooking liquid and cook, stirring once in a while, until the flavors blend and everything is hot, about 5 minutes more. If the mixture dries out, add a little liquid; it should be saucy but not soupy.
  • Sprinkle with the cheese and toss to combine. Taste and adjust the seasoning. Serve, passing more cheese at the table.

PASTA WITH CARAMELIZED ONIONS, CABBAGE AND SMOKED HAM



Pasta With Caramelized Onions, Cabbage and Smoked Ham image

Wonderfully easy dish that tasted great. I'm not a ham fan but my family is. The ham actually gave the dish a great flavor along with the addition of beef broth in the last few minutes of cooking.

Provided by Michelle Kasper

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 lbs onions, thinly sliced
4 cups thinly sliced green cabbage
1 1/2 cups diced smoked ham (such as black forest)
3/4 lb fusilli or 3/4 lb rotini pasta
1/3 cup grated parmesan cheese
1/2 cup canned beef broth (about)

Steps:

  • Add oil and onions to a skillet and saute until onions are dark brown, about 25 minutes.
  • Add cabbage and ham and saute until cabbage wilts, about 8 mintues.
  • Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite.
  • Drain, return pasta to same pot.
  • Add onion mixture and cheese to pasta.
  • Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes.
  • Season pasta to taste with salt and pepper and serve.

POLISH PASTA AND CABBAGE



Polish Pasta and Cabbage image

Make and share this Polish Pasta and Cabbage recipe from Food.com.

Provided by rileyk2

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup butter
1 teaspoon caraway seed (optional)
1/2 cup yellow onion, peeled chopped or thinly sliced
salt and black pepper (to taste)
4 cups cabbage, chopped
8 ounces farfalle pasta
1/2 cup sour cream

Steps:

  • Melt butter in a large skillet over medium heat.
  • Add the onion and saute until transparent.
  • Add the cabbage and saute for 5 minutes (or until tender).
  • Stir in the caraway seeds (optional), salt and pepper.
  • Meanwhile, cook the noodles in salted water as directed on package.
  • Do not overcook.
  • Drain well.
  • Stir the noodles into the onion/cabbage and add the sour cream.
  • Cook five minutes longer (until heated through), stirring frequently.

CABBAGE AND PASTA



Cabbage and Pasta image

This meatless dish is delicious. I like to add cayenne pepper, but let people add their own. I have also made this with Polish sausage. It is delicious and so easy to make.

Provided by Patricia Yates

Categories     Vegetables

Time 15h45m

Number Of Ingredients 6

1 large head of cabbage
2 large onions chopped
3 clove minced garlic
1 medium bag of egg noodles
salt and pepper
4 Tbsp butter

Steps:

  • 1. Saute the onion, garlic and cabbage in butter until tender. Add the cooked noodles and season to taste. Sprinkle top with paprika

CARAMELIZED CABBAGE AND PASTA



Caramelized Cabbage and Pasta image

What a great recipe to use up cabbage, there is nothing tastier and more satisfying than caramelized onions and steamed cabbage nestled in soft pasta. . This lovely dish is so good you'll forget that you are not overly fond of cabbage. Give this comfort dish a try, you will be happy you did.

Provided by Baby Kato

Categories     Pasta Sides

Time 1h20m

Number Of Ingredients 10

2 cups of cabbage, cut into 11/2" squares
2 slices bacon, cut into small dices
4 - 6 tbsp bacon grease, or butter or oil
2 1/2 tbsp white sugar
2 large onions, finely diced, yellow or sweet
1/2 cup beef stock (use a little as necessary)
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup of pasta, small flat egg noodle
2 tsp parsley, fresh chopped, garnish

Steps:

  • 1. Cut the cabbage into small squares, (no stalk) then finely dice the onion. Set aside until needed. Next cut the bacon into small pieces and add to a hot frying pan and cook down.
  • 2. Lower the heat and add the sugar to the pan with the bacon and allow to caramelize, then slowly and carefully mix in the onions, braising briefly (5 minutes) and then add the cabbage.
  • 3. Season the cabbage with salt and pepper and pour a little beef stock over the cabbage and steam for 30 minutes or until soft. (adding a little more stock if necessary). You do not want it to become to wet.
  • 4. While the cabbage is steaming; bring water and salt to a boil in a large pot and cook the pasta al dente. Then, strain, and rinse in cold water, making sure to drain really well.
  • 5. Just before serving add the drained pasta and heat again briefly (if necessary). Taste the cabbage to see if you need to season more and garnish with chopped parsley.

NORTH CROATIAN CABBAGE AND PASTA ("KRPICE SA ZELJEM")



North Croatian Cabbage and Pasta (

This is old recipe popular in North Croatia. You should use flat pasta like "farfalle", or any similar FLAT pasta. Use also fresh cabbage. This is side dish to pork roast meat, or pork chops or BBQ pork and sausages.

Provided by nitko

Categories     Greens

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 6

300 g pasta (farfalla )
600 g cabbage
100 g lard (or oil)
1 teaspoon salt
1 teaspoon pepper
1/2 cup water

Steps:

  • Cook pasta according to manufacturer manual.
  • During this cut cabbage into stripes up to 1 cm wide and put them on hot lard. Add salt and pepper. Sauté it until cabbage is soft (add some water for better results).
  • When the cabbage is soft, mix it with pasta and sauté for few more minutes (it should be dry and greasy). Serve warm.

CABBAGE AND SMOKED SAUSAGE PASTA



Cabbage and Smoked Sausage Pasta image

My mother first created this for our family in high school. Now that I'm on my own, I make it at least once a month. It is so comforting!

Provided by Sami

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package farfalle (bow tie) pasta
½ cup butter
2 cloves garlic, minced
¼ cup olive oil
1 large head green cabbage, shredded
salt and pepper to taste
1 pound smoked sausage, sliced
¼ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.

Nutrition Facts : Calories 845 calories, Carbohydrate 68.5 g, Cholesterol 95.1 mg, Fat 51.2 g, Fiber 7.8 g, Protein 30.9 g, SaturatedFat 20.5 g, Sodium 1336.6 mg, Sugar 10.8 g

MULTI-GRAIN PASTA WITH SICILIAN SALSA VERDE, CABBAGE, AND HARICOTS VERTS



Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Pasta     Christmas     Quick & Easy     High Fiber     Parmesan     Green Bean     Winter     Healthy     Cabbage     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1/2 14.5-ounce package multi-grain spaghetti (the Bon Appétit Test Kitchen used Barilla Plus) or whole wheat pasta
3/4 cup coarsely chopped Italian parsley
6 tablespoons olive oil, divided
3 tablespoons drained capers
3 anchovy fillets
3 garlic cloves, chopped, divided
6 cups thinly sliced savoy cabbage
1/2 12-ounce bag frozen haricots verts (slender green beans), thawed
1 1/2 cups grated Parmesan cheese, divided

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
  • Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.

Tips:

  • Use a variety of cabbage types: This adds texture and flavor to your dish. Try using green cabbage, red cabbage, or savoy cabbage.
  • Shred the cabbage thinly: This helps it cook evenly and absorb the flavors of the other ingredients.
  • Use a large pot or skillet: This prevents the cabbage from overcrowding and allows it to cook evenly.
  • Don't overcook the cabbage: Cabbage should be cooked until it is tender but still has a slight crunch.
  • Add other vegetables: Add other vegetables to your cabbage and pasta dish to bulk it up and add more nutrients. Try adding carrots, celery, onions, or bell peppers.
  • Use a flavorful pasta sauce: The pasta sauce is key to the flavor of your dish. Try using a tomato-based sauce, a creamy sauce, or a pesto sauce.
  • Garnish your dish: Before serving, garnish your cabbage and pasta dish with grated Parmesan cheese, chopped parsley, or a squeeze of lemon juice.

Conclusion:

Cabbage and pasta are a delicious and versatile combination that can be used to make a variety of dishes. Whether you're looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, there's sure to be a cabbage and pasta recipe that you'll love. So next time you're looking for something new to try, give cabbage and pasta a try. You won't be disappointed!

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