Description
A delicious pasta dish featuring caramelized cabbage and butter.
Ingredients
Scale
- 1/2 medium head cabbage (1 1/2 to 1 3/4 pounds), preferably green
- 1 medium shallot
- 3 to 4 large cloves garlic
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 8 ounces dried rigatoni, penne, or fusilli pasta
- 1 small bunch fresh chives
- 2 ounces Parmesan cheese, plus more for serving
Instructions
- Cut the core from the cabbage and discard. Thinly slice the cabbage.
- Peel and thinly slice the shallot.
- Mince the garlic cloves.
- Melt the butter in a large pot over medium heat. Add the shallot and cook until softened.
- Add the garlic and cook until fragrant.
- Add the cabbage, salt, and pepper. Toss to coat in the butter.
- Cook until the cabbage is tender and golden-brown, stirring occasionally.
- Meanwhile, boil salted water and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
- Slice the chives and grate the Parmesan cheese.
- Add the pasta and Parmesan to the cabbage. Add the reserved pasta water and toss over medium heat until a sauce forms.
- Add chives and toss to combine. Season as needed and serve with more Parmesan.
Notes
- 1 pound store-bought shredded cabbage can be used instead of whole cabbage.
- The cabbage can be cooked up to 1 day ahead and refrigerated.
- Any fresh herb can substitute for chives.
- Red cabbage can be used but will change the color of the dish.
- Leftovers can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Caramelized Cabbage Butter Pasta Recipe