Simple Cabbage Pasta
This cabbage pasta recipe combines affordable fresh veggies and pantry staples to make an easy plant-based main or side dish on the stovetop!
Servings: 4 servings
Calories: 347kcal
Equipment
- Dutch oven or skillet
Ingredients
- 1 tablespoon olive oil
- 1 small cabbage sweetheart (hispi) or green cabbage, core removed, shredded
- 1 leek white and pale green parts, finely diced
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- pinch salt
- 1 tablespoon fresh dill diced
- 1 tablespoon fresh parsley diced
- 8 oz pasta I suggest a small pasta such as farfalle or fusilli
- pinch black pepper optional
- ¼ cup pistachios crushed, optional
Instructions
- Drizzle olive oil in your skillet or Dutch oven and add the diced leek. Cook for 4-5 minutes, then add the shredded cabbage, garlic, dried thyme and a pinch of salt. Cook on a low to medium heat for 12-15 minutes, or until the cabbage is softened, caramelized and tender. Be careful not to have the heat too high as the cabbage could burn.
- Meanwhile, cook your pasta according to package instructions in salted water. Reserve half a cup of the pasta water.
- Drain the pasta and add to the skillet with the cabbage. Spoon in 2-3 tablespoon of the reserved pasta water, stirring well, and adding more as needed. Sprinkle over the dill and parsley and stir through the pasta.
- Spoon the pasta with cabbage into your serving bowls. Add fresh black pepper, to preference and sprinkle with crushed pistachios for some crunch.
Notes
Make sure to remove the tough core from the cabbage and shred fairly finely!
- I tend to use a hispi cabbage (also known as sweetheart cabbage) to make this recipe, both because I like the lightly sweet taste but also as they are easy to find where I am. Green cabbage can also be used.
- You want the leeks and cabbage to have some light browning, but be careful not to let them burn (watch the heat, so it doesn't get too high).
- Adjust the recipe with more fresh dill to taste preference.
- Nutritional information is auto-generated and should be understood to be an estimate.
- green cabbage scores 0, while hispi / sweetheart cabbage isn't mentioned. Use hispi only if you know you tolerate well.
- garlic, leek and dill, which score 1.
- black pepper, which scores 2.
Nutrition
Calories: 347kcal | Carbohydrates: 59g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 42mg | Potassium: 562mg | Fiber: 8g | Sugar: 9g | Vitamin A: 667IU | Vitamin C: 70mg | Calcium: 114mg | Iron: 3mg
