Caramelized Cabbage Pasta (Vegan)

Adding cabbage to pasta is something I wish I had known about years ago. It is such a great hack for incorporating more veggies into a cozy, comforting pasta night dish!

Here's the beauty of it: you get all the comfort vibes of pasta night with the added benefit of green cabbage, which brings fiber and vitamin C along for the ride. And when the cabbage is shredded really thin and cooked down until soft and caramelized, it blends in so nicely that you almost don't even notice it's there. Trust me on this one!

All it takes is good quality olive oil and the simplest seasonings - salt and garlic. That's seriously it!

The Secret's in the Shred

The make-or-break move here is shredding the cabbage on a mandoline set to level 1 - the thinnest setting. No matter how finely you think you can cut cabbage with a knife, it won't be as thin as using a mandoline.

Why does this matter so much? When the cabbage is really thin, it is way more delicate and almost melts into the pasta. Once it's combined with the spaghetti and all the flavors, it's almost like you don't even notice it! Thicker knife-cut shreds just can't do that.

To shred it, remove the core, cut the cabbage into quarters, and run each quarter over the mandoline starting from the tip - that's how you get those really fine, angel-hair-like pieces.

No mandoline? A sharp knife will work in a pinch - just slice the cabbage as thinly as you possibly can. The dish will still be delicious, but the cabbage won't melt into the pasta in quite the same way, so it's worth grabbing a mandoline if you can.

Ingredient Notes

• Extra-virgin olive oil: With only a few ingredients in this dish, the olive oil really matters - use a good quality one you love the taste of. It's doing a lot of the flavor-heavy lifting here, and it's also what helps the cabbage soften and caramelize in the skillet.
• Garlic: Four large cloves, divided - and this split is intentional! Two cloves cook down with the cabbage from the start, which gives the whole dish a mellow, sweet garlic flavor. Then I love garlic, so I like to press a couple fresh cloves in at the very end too - that gives you a bold, fresh garlic flavor layered right on top. Best of both worlds!
• Spaghetti: This recipe works best with a long cut pasta - the thin ribbons of cabbage blend right in alongside the strands. I use gluten-free spaghetti, but any spaghetti you love will work here.

How to Make Caramelized Cabbage Pasta

Step 1: Shred the cabbage. Remove the core, cut half a green cabbage into quarters, and shred it on the mandoline on level 1, starting from the tip of each quarter. You'll end up with about 10 cups - and yes, it will look like SO much cabbage. Believe me, it's supposed to!

Step 2: Cook it down. Add the cabbage to a skillet with the olive oil, salt and 2 cloves of pressed garlic over medium heat. Turn the temperature down as it cooks so it doesn't start to burn - that lower-and-slower heat is when it gets soft and starts to caramelize. After about 20 minutes it will have shrunk down dramatically and turned tender and lightly golden.

Step 3: Cook the pasta. While the cabbage does its thing, cook the spaghetti according to the package directions. Before you drain it, scoop out a little of the pasta water and set it aside!

Step 4: Combine. Add the cooked pasta straight to the skillet along with the remaining 2 cloves of freshly pressed garlic and toss everything together. If it looks dry, add an extra drizzle of olive oil - and a splash of that reserved pasta water makes it even more creamy! Adjust the salt to taste.

Step 5: Serve! Pile it into bowls and top with pine nuts, fresh basil, and vegan parmesan if you'd like. Dig in while it's hot!

Recipe Tips

• Take the time to cook the cabbage down fully. This is the key to the whole dish! Don't rush to add the pasta before the cabbage has shrunk, softened and started to caramelize - that slow cook-down is where all the sweet, mellow flavor comes from.
• Lower the heat as you go. Start at medium, then turn the temperature down as the cabbage cooks so it caramelizes instead of burning. Soft and golden is the goal!
• Don't second-guess the amount of cabbage. Ten cups will look like a mountain in your skillet, but it cooks down significantly. It will shrink so much - believe me!

Ways to Make It Creamy (or Saucy!)

This pasta is delicious as-is with just the olive oil, garlic, and salt, but it's also a wonderful base for changing things up:

• Stir in some of my 5-minute vegan heavy cream for an extra creamy, dreamy version.
• Add lentil marinara sauce for a saucier bowl - and it would boost the protein, too!
• For even more flavor inspiration, check out this creamy vegan pasta sauce.
• Or keep it simple and just toss in a splash of the reserved pasta water - it makes everything silkier without adding a single ingredient!

Health Benefits of Green Cabbage

I love when a comfort food dish sneaks in a serious serving of vegetables - and this one delivers! Green cabbage brings fiber and vitamin C to the table, and this recipe packs an entire half head of it into one skillet. Cozy pasta night and a very healthy dish, all in one!