I have made pasta with cabbage many times, especially when I need something filling, meatless, and quick. This recipe is great for fasting periods or when you want to cook something simple with readily available ingredients. I usually use Italian pasta made from durum wheat, but it's not a strict rule. What matters is to have fresh cabbage and not to rush the sautéing.
Quick Info
Total time: 30-35 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 4
Difficulty: easy
Recipe type: fasting, quick lunch or dinner
Ingredients
1 medium cabbage
500 g pasta (preferably short, but any kind works)
100 ml olive oil
Salt
Pepper
Water (for boiling pasta and, if necessary, for cabbage)
Preparation method
1. Bring a large pot of water to a boil, add a teaspoon of oil and a pinch of salt. When it starts to boil, add the pasta and let it cook for the time indicated on the package, usually about 10 minutes.
2. In the meantime, chop or grate the cabbage as finely as possible. I usually chop it with a knife to get longer strips, but grating works well too.
3. Put the olive oil in a large pan, let it heat up a bit, then add the cabbage. Sauté over medium heat, stirring occasionally. It shouldn’t burn, just soften and reduce well. When it starts to color, add salt and pepper to taste.
4. After the pasta is cooked, drain it well. Do not rinse the pasta.
5. Place the pasta on a plate or in a bowl and top with the sautéed cabbage. Serve immediately.
Why I make this recipe often
It helps me when I want a quick meal without meat or dairy. The ingredients are simple and inexpensive, and the time spent on the stove is minimal. Plus, I don’t dirty many dishes.
Tips and variations
Tips
- Cabbage reduces quite a bit, so don’t be alarmed if it seems too much at first.
- Don’t add all the oil at once; you can add a little more if you feel the cabbage is sticking to the pan.
- If the cabbage isn’t softening quickly, put a lid on at the beginning or add 2-3 tablespoons of water.
Substitutes
- Instead of olive oil, you can use another vegetable oil if that’s what you have on hand.
- The pasta can be any shape and type, including whole grain.
- Salt and pepper remain the main spices, but if you want something slightly different, you can add a bit of paprika.
Variations
- For a more intense flavor, you can add a little freshly ground pepper at the end.
- If it’s not fasting, you can also add a bit of grated parmesan on top, but the classic fasting recipe remains without it.
- You can add chopped herbs (dill or parsley) at the end.
Serving ideas
- This dish is served warm, right after it’s made.
- It can be a main dish, but also works as a simple side.
Frequently asked questions
What kind of pasta should I use?
Any pasta you have at home works for this recipe. I usually use penne or farfalle, but it also works with spaghetti or fusilli.
Does the cabbage have to be fresh or can I use older cabbage?
Fresh cabbage is preferred because it cooks faster and tastes better. If you only have older cabbage, you can use it, but let it sauté longer and check that it’s not bitter.
Can I add other spices?
The basic recipe is just with salt and pepper. If you want, you can add a little paprika or a pinch of cumin, but it’s not mandatory.
Can I make the recipe without oil?
Oil is important for texture and flavor, but if you really want to avoid it, you can try using very little water for sautéing. However, the cabbage will be blander.
Nutritional values
Estimate for one serving (out of 4):
Calories: approximately 450 kcal
Protein: 12 g
Carbohydrates: 80 g
Fat: 10 g
The values are approximate and vary depending on the type of pasta and how much oil you use. The dish is low in fat and contains no cholesterol, making it suitable for fasting periods.
Storage and reheating
Pasta with cabbage is good cold or at room temperature, but it’s best eaten right after it’s made. If leftovers remain, you can keep them in the fridge for a maximum of 2 days in a closed container. When reheating, put them in a pan with a tablespoon of water or a splash of oil to prevent them from drying out. However, the texture of the cabbage changes, becoming softer, and the pasta may absorb the liquid. I do not recommend keeping them longer or freezing them.
Quick Info
Total time: 30-35 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 4
Difficulty: easy
Recipe type: fasting, quick lunch or dinner
Ingredients
1 medium cabbage
500 g pasta (preferably short, but any kind works)
100 ml olive oil
Salt
Pepper
Water (for boiling pasta and, if necessary, for cabbage)
Preparation method
1. Bring a large pot of water to a boil, add a teaspoon of oil and a pinch of salt. When it starts to boil, add the pasta and let it cook for the time indicated on the package, usually about 10 minutes.
2. In the meantime, chop or grate the cabbage as finely as possible. I usually chop it with a knife to get longer strips, but grating works well too.
3. Put the olive oil in a large pan, let it heat up a bit, then add the cabbage. Sauté over medium heat, stirring occasionally. It shouldn’t burn, just soften and reduce well. When it starts to color, add salt and pepper to taste.
4. After the pasta is cooked, drain it well. Do not rinse the pasta.
5. Place the pasta on a plate or in a bowl and top with the sautéed cabbage. Serve immediately.
Why I make this recipe often
It helps me when I want a quick meal without meat or dairy. The ingredients are simple and inexpensive, and the time spent on the stove is minimal. Plus, I don’t dirty many dishes.
Tips and variations
Tips
- Cabbage reduces quite a bit, so don’t be alarmed if it seems too much at first.
- Don’t add all the oil at once; you can add a little more if you feel the cabbage is sticking to the pan.
- If the cabbage isn’t softening quickly, put a lid on at the beginning or add 2-3 tablespoons of water.
Substitutes
- Instead of olive oil, you can use another vegetable oil if that’s what you have on hand.
- The pasta can be any shape and type, including whole grain.
- Salt and pepper remain the main spices, but if you want something slightly different, you can add a bit of paprika.
Variations
- For a more intense flavor, you can add a little freshly ground pepper at the end.
- If it’s not fasting, you can also add a bit of grated parmesan on top, but the classic fasting recipe remains without it.
- You can add chopped herbs (dill or parsley) at the end.
Serving ideas
- This dish is served warm, right after it’s made.
- It can be a main dish, but also works as a simple side.
Frequently asked questions
What kind of pasta should I use?
Any pasta you have at home works for this recipe. I usually use penne or farfalle, but it also works with spaghetti or fusilli.
Does the cabbage have to be fresh or can I use older cabbage?
Fresh cabbage is preferred because it cooks faster and tastes better. If you only have older cabbage, you can use it, but let it sauté longer and check that it’s not bitter.
Can I add other spices?
The basic recipe is just with salt and pepper. If you want, you can add a little paprika or a pinch of cumin, but it’s not mandatory.
Can I make the recipe without oil?
Oil is important for texture and flavor, but if you really want to avoid it, you can try using very little water for sautéing. However, the cabbage will be blander.
Nutritional values
Estimate for one serving (out of 4):
Calories: approximately 450 kcal
Protein: 12 g
Carbohydrates: 80 g
Fat: 10 g
The values are approximate and vary depending on the type of pasta and how much oil you use. The dish is low in fat and contains no cholesterol, making it suitable for fasting periods.
Storage and reheating
Pasta with cabbage is good cold or at room temperature, but it’s best eaten right after it’s made. If leftovers remain, you can keep them in the fridge for a maximum of 2 days in a closed container. When reheating, put them in a pan with a tablespoon of water or a splash of oil to prevent them from drying out. However, the texture of the cabbage changes, becoming softer, and the pasta may absorb the liquid. I do not recommend keeping them longer or freezing them.