This easy Cabbage Pasta recipe makes cabbage the star of the meal! Featuring beautifully roasted cabbage ribbons and bucatini pasta tossed in a creamy brown butter parmesan sauce with toasted pecans, it’s the ultimate unsuspecting comfort food.
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Cabbage doesn’t always get the love it deserves, which is totally unfair considering it’s budget-friendly, endlessly versatile, and capable of so much more than coleslaw. From crisp cabbage salads to roasted cabbage steaks, this humble veggie can really do it all. And yes, that even includes pasta!
This cozy Cabbage Pasta recipe starts by roasting shredded cabbage until golden, then tossing it with rich brown butter, toasted pecans, freshly grated parmesan, and a splash of lemon juice. Bucatini pasta soaks up every drop of that savory, cheesy sauce, leaving you with a truly magical meal.
It might look like something off a restaurant menu, but I promise this dish is surprisingly simple to pull off. The comforting and complex flavors make it feel way fancier than it is! Whether you’re a longtime cabbage lover or giving it another chance, this delicious pasta recipe will become a new weeknight staple.
Ingredient notes
Here’s some notes on the ingredients you’ll need. Find the full recipe and amounts in the recipe card below.
- Avocado oil
- Green cabbage – Slicing the cabbage into ribbons is simple, but you can also grab a couple of bags of pre-shredded green cabbage to save time. Just avoid purple cabbage, as it will give the cooked pasta an unappetizing grayish-blue color.
- Seasonings – A mix of kosher salt, garlic powder, and red pepper flakes gives the cabbage a savory kick.
- Bucatini – This hollow, spaghetti-like pasta absorbs the sauce and scoops up all the bits of cabbage and pecans. If you can’t find bucatini, use spaghetti, linguine, or fettuccine as a substitute. Short pasta, like rigatoni, penne, orecchiette, or fusilli, could also work, but I particularly love how long noodles swirl everything together in each forkful.
- Unsalted butter
- Pecans – The warmth and crunch of toasted pecans take this dish from good to great. Walnuts, pistachios, or even hazelnuts can work here if that’s what you already have on hand.
- Parmesan – Shred fresh parmesan from the block if you can. It tends to melt much more nicely than pre-grated cheese.
- Fresh parsley
- Lemon
- Heavy cream – Stirring in a splash at the end pulls the silky sauce together.
How to make cabbage pasta
Step 1
Cook the Pasta
- Cook the bucatini in a large pot of salted boiling water for 1 minute less than the package recommends.
- Reserve 2 cups of the pasta water, then drain the rest and set the pasta aside.
Step 2
Season the Cabbage
- Divide the sliced cabbage between two prepared baking sheets and drizzle it with olive oil.
- Combine the kosher salt, garlic powder, and red pepper flakes in a small bowl.
- Sprinkle the seasonings over the cabbage.
Step 3
Roast the Cabbage
- Spread the cabbage into an even layer on the baking sheets.
- Roast the cabbage until it’s tender and golden.
Step 4
Brown the Butter with Pecans
- Melt the butter in a large skillet, then add the pecans and a pinch of salt.
- Cook, stirring constantly, until the butter turns golden brown and smells nutty.
Step 5
Simmer Together
- Add the roasted cabbage, cooked pasta, and reserved pasta water to the skillet with the brown butter.
- Simmer until the sauce thickens slightly, then add the cheese and parsley.
Step 6
Finish and Serve
- Remove the skillet from the heat before stirring in the lemon zest, juice, and cream.
- Season to taste with salt and pepper, top with extra cheese and freshly cracked black pepper, and enjoy!
Tips and tricks
- To slice the cabbage into ribbons, use a sharp chef’s knife to cut it into quarters, then cut out the core from each quarter and slice them crosswise into thin ribbons (about 1/4 inch thick). Or, for perfect ribbons, a mandoline (with a cut-proof glove!) is your best friend.
- The pasta will finish cooking in the skillet with the sauce, which is why I recommend boiling the pasta until it’s just shy of al dente (about 1 minute less than the package says).
- Roasted cabbage needs breathing room! If it’s packed too tightly on the baking sheets, it’ll steam instead of caramelize. Make sure to spread the cabbage out in a single layer so you get those beautifully golden, crisp edges.
- Brown the butter in a light-colored pan to see how its color changes. You’ll know the butter is done browning when it starts to foam, smells nutty, and turns golden brown with toasty bits at the bottom of the pan.
Variations
This cabbage pasta recipe is super flexible, meaning you can come back to it again and again with a new twist each time. Here are some of my favorite ways to switch things up:
- Dairy-free/vegan option – Swap the butter for a high-quality vegan butter that browns nicely. Also, replace the parmesan with vegan parmesan or nutritional yeast. If using cream, use a can of full-fat coconut milk instead.
- Crunchy add-ins – The salty, smoky depth from chopped bacon, pancetta, or cubed ham is so good with the tender, roasted cabbage. Sprinkling toasted breadcrumbs on top would also be nice for some crunch.
- Add sausage – To turn this into a heartier main dish, try bulking it up with browned Polish kielbasa, bratwurst, or chorizo.
- Infuse the butter with sage – Simmer the butter with one or two fresh sage leaves for warm, earthy notes. Remove the leaves before adding the other ingredients, but don’t toss them! You can crumble them over the top for a fancy finishing touch.
- Aromatic add-ins – Roasted mushrooms, caramelized onions, or sautéed leeks pair beautifully with the cabbage.
Serving suggestions
Cabbage pasta makes for a hearty meal when served all on its own. If you’d like, pair each plate with a slice of warm garlic bread to soak up every last drop of the brown butter sauce!
If you want to make it a more substantial meal, pair the pasta with your favorite protein, such as crispy chicken tenders, baked salmon, shrimp, or steak. Or, serve it with one of these perfectly paired sides:
Or try one of these 40+ Easy Side Dishes for Pasta
How to make ahead and store
- The leftover cabbage and pasta will keep for up to 4 days when stored in an airtight container in the fridge. To reheat, warm the leftovers over low to medium heat on the stovetop or zap them in the microwave with a splash of water to loosen up the sauce.
Erin’s wine pairings for cabbage pasta
This recipe pairs perfectly with wines that are crisp but not too sharp and full of character, such as:
- A balanced Chardonnay with citrus notes to echo the richness in the dish.
- Clean and crisp Pinot Gris to match the lightness of the cabbage.
- A light-bodied and juicy Pinot Noir, if you prefer red wine.
More easy weeknight pasta dinners
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Full Recipe
Caramelized Cabbage Pasta with Pecans
Equipment
- Tongs
Ingredients
- 2 Tablespoons avocado oil (or other neutral-flavored oil)
- 1 large green cabbage (2 pounds before trimming, quartered, cored and thinly sliced)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 16 ounces bucatini
- 8 Tablespoons unsalted butter (cut into chunks)
- 2/3 cup raw pecans (roughly chopped )
- 1/2 cup grated Parmesan (plus more for serving)
- ⅓ cup Italian parsley (roughly chopped)
- 1 teaspoon lemon zest (+ 1 2 Tablespoons lemon juice)
- ½ cup heavy cream (optional)
- Salt and pepper (to taste)
Instructions
- Bring a large pot of lightly salted water to a boil.
- In a small bowl, combine the salt, garlic powder and red pepper flakes.
- Preheat your oven to 450°F. Line a couple rimmed baking sheets with parchment paper or foil.
- Split the cabbage between the two prepared baking sheets. Drizzle each with 1 TBSP avocado oil, and sprinkle evenly with the kosher salt, garlic powder, and red pepper flakes. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.
- Meanwhile, add the bucatini to the boiling water and cook for 1 minute less than the package instructs. Drain, reserving 2 cups of pasta water.
- Once the cabbage is done cooking, add the butter, pecans and a pinch of salt to a large skillet. Cook over medium heat, stirring constantly, until the butter turns golden brown and smells nutty, 5-6 minutes.
- Add 1 cup of pasta water, the roasted cabbage and the cooked pasta and stir to coat.
- Simmer until the sauce thickens, 3 to 5 minutes. Add the cheese and all the parsley and stir vigorously until the sauce coats the pasta and the cheese melts. If the pasta seems too dry, add a splash of pasta water.
- Remove from the heat and stir in the lemon juice and zest, and the heavy cream. Season with salt and pepper, to taste.
- Divide among bowls and top with the additional cheese and some freshly cracked black pepper. Enjoy!
Notes
- To slice the cabbage into ribbons, use a sharp chef’s knife to cut it into quarters, then cut out the core from each quarter and slice them crosswise into thin ribbons (about 1/4 inch thick). Or, for perfect ribbons, a mandoline (with a cut-proof glove!) is your best friend.
- The pasta will finish cooking in the skillet with the sauce, which is why I recommend boiling the pasta until it’s just shy of al dente (about 1 minute less than the package says).
- Roasted cabbage needs breathing room! If it’s packed too tightly on the baking sheets, it’ll steam instead of caramelize. Make sure to spread the cabbage out in a single layer so you get those beautifully golden, crisp edges.
- Brown the butter in a light-colored pan to see how its color changes. You’ll know the butter is done browning when it starts to foam, smells nutty, and turns golden brown with toasty bits at the bottom of the pan.
- Dairy-free/vegan option – Swap the butter for a high-quality vegan butter that browns nicely. Also, replace the parmesan with vegan parmesan or nutritional yeast. If using cream, use a can of full-fat coconut milk instead.
- Crunchy add-ins – The salty, smoky depth from chopped bacon, pancetta, or cubed ham is so good with the tender, roasted cabbage. Sprinkling toasted breadcrumbs on top would also be nice for some crunch.
- Add sausage – To turn this into a heartier main dish, try bulking it up with browned Polish kielbasa, bratwurst, or chorizo.
- Infuse the butter with sage – Simmer the butter with one or two fresh sage leaves for warm, earthy notes. Remove the leaves before adding the other ingredients, but don’t toss them! You can crumble them over the top for a fancy finishing touch.
- Aromatic add-ins – Roasted mushrooms, caramelized onions, or sautéed leeks pair beautifully with the cabbage.
- The leftover cabbage and pasta will keep for up to 4 days when stored in an airtight container in the fridge. To reheat, warm the leftovers over low to medium heat on the stovetop or zap them in the microwave with a splash of water to loosen up the sauce.
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