Cabbage Pasta

While cabbage pasta might sound plain, it’s actually packed full of flavor and really easy to make – a perfect weeknight dinner!

I’ve been in a funk with dinner ideas for what seems like months. Occasionally, I have some great concoctions, but I’ve been a blank slate more than I care to admit – an unexpected reality during late winter months and the limited winter seasonal produce my whole family can eat. 

I like ground turkey recipes as healthier dinner options, but my husband can get tired of them (understandably so). This cabbage pasta is a slight remix on a recipe from Real Simple magazine a few years ago.

It uses the same pan to cook the meat and then the cabbage, so all the flavors blend together during cooking. I used to make it frequently, but then it fell out of my rotation. After making it again recently, I think it’ll be back in the rotation…

Cabbage Pasta

Just like most of my dinner recipes, cabbage pasta offers a lot of flexibility. I’ve used just green cabbage and even red and green napa cabbage together. You can use one or the other. While red cabbage would be totally tasty, the color will likely change the dish – maybe a fun twist on dinner.

You can obviously omit the ground turkey if you’re like or sub in another ground meat to your liking. Ground beef would certainly up to flavor (though I prefer ground beef in these giant meatballs served over ricotta).

And obviously any pasta will do, but I like long noodles as they combine well with the sliced cabbage. I also like to sprinkle chili flakes OR smoked paprika over mine, but just fresh black pepper is a nice finish.

How Much Cabbage Pasta Does this Make?

The recipe below yields 4-6 servings. You’ll notice that it calls for just ½ lb of pasta. Because the cabbage has a bit of crunch and is cut long, it mixes well with the pasta. It’s almost a pasta substitute!

If you want to make more, however, you can certainly add in more pasta. You’ll certainly want to taste it to adjust seasonings.

HOW TO STORE CABBAGE

Cabbage is lovely winter vegetable that will last for some time (see a complete list of winter produce here). Store (dry) whole heads in an open bag, checking periodically for moisture collecting.

If outer leaves seem wilted or are browning, simply remove them to get to inner leaves that will still be great for cooking and eating.

How to Slice Cabbage

Prepackaged cabbage and cole slaw mix is out there, but you’ll save money and get better, fresher cabbage if you shred it yourself.

Remove any wilted or damaged outer leaves. Rinse clean and pat dry.

Set cabbage on cutting board with stem on the “bottom” – against the cutting board. With a large, sharp knife, cut the head of cabbage in half (along the core) and then cut each half in half again (along core again). You’ll have 4 quarters.

From there you’ll want to cut the core out of the cabbage before beginning to shred.

The most basic shredding option is actually just to use your large, sharp kitchen knife. Place each quarter with a flat side down against the cutting board. Carefully slice horizontally or vertically and then chop to desired length.

You can also use a mandolin or your food processor with the shredder attachment.

I’m very big on trusting your gut and intuition about food. Food VERY clearly tells you when it’s no longer good. Here is my approach to when to throw away leftovers!

More Pasta Recipes

Want some other good pasta recipes? This tuna pasta is easy, inexpensive and delicious! Simpler versions (great as a side dish too) are pasta and peas and this one pot summer veggie pasta is a mandatory one in our house.

If you have ham and/or asparagus, this ham pasta is delicious (and great for leftovers after holiday meals)!

On the lighter side, this fresh cherry tomato pasta with ricotta is divine and this broccoli pasta is heartier than you’d ever expect from a plant-based meal!