Buttery Caramelized Cabbage Spaghetti
A cozy 4-ingredient spaghetti where slow-caramelized cabbage and Parmesan create a simple, buttery sauce.
Equipment
- Large pot
- Large saucepan or deep skillet
- Box grater
Ingredients
- 1 medium cabbage about 2 1/2 pounds, halved, cored, and thinly shredded
- 8 tbsp unsalted butter 1 stick
- 1 tsp kosher salt plus more for pasta water
- 1/2 tsp crushed red pepper flakes optional
- 1/4 tsp ground black pepper
- 1 lb spaghetti or pasta of choice
- 4 oz Parmigiano-Reggiano, finely grated about 1 cup
- 2 tbsp chopped fresh parsley optional, for garnish
Instructions
- Bring a large pot of water to a rolling boil over high heat. Halve and core the cabbage, then thinly shred it.
- In a large saucepan or deep skillet, melt the butter over medium heat. Add the cabbage, salt, red pepper flakes (if using), and black pepper. Cook, stirring often, for about 20 minutes, or until the cabbage has cooked down significantly and is deeply caramelized. If it becomes too dry, add a splash or two of pasta water to prevent sticking.
- Once the pasta water reaches a boil, salt generously and add the spaghetti. Cook until al dente. Reserve about 1 cup of pasta water, then drain.
- Add the cooked pasta to the saucepan with the cabbage along with the Parmigiano-Reggiano and about 1/2 cup of reserved pasta water. Reduce heat to low and cook, stirring constantly, until the pasta is creamy and the cheese has melted. Add more pasta water as needed for a creamy sauce.
- Remove from heat and garnish with fresh parsley, if desired, before serving.
Notes
Source recipe lists servings as 4 to 6; JSON reflects 4 as the base count. Refrigerate leftovers in an airtight container for up to 4 days; add a splash of water when reheating to loosen the sauce. Freezing is not recommended. Substitute crisped bacon or pancetta fat for some of the butter for extra flavor, or use shredded rotisserie chicken for added protein. Any pasta shape can be substituted for spaghetti.
