Cabbage Pasta – so few ingredients and so much flavor! Simple and light dish, fast to prepare, seasoned with plenty of ground black pepper.
Cabbage Pasta is one of those dishes that have so few ingredients and so much flavor. This simple dish is made of cabbage fried in a little oil. It is liberally seasoned with black pepper and mixed with cooked pasta.
I know some people will surely ask me whether they can substitute sugar with some other sweetener. I’m afraid in this recipe it is not possible. The role of sugar here is to turn into caramel and I don’t know any other sweetener that can successfully do that. It gives both taste and color to this dish.
Main seasoning here is ground black pepper – plenty of it. I didn’t say the exact amount since everyone’s taste is different. Also, sometimes you may be in the mood for more pepper, and other time you might like it mildly spiced. But I must say that Cabbage Pasta requires more pepper then other dishes.
Cabbage Pasta is very simple and light dish that is fast to prepare. Cabbage needs 15-20 minutes to be fried – about the same time that pasta takes to be cooked.
- 1 head of cabbage (about 3 lb or 1.5 kg)
- 3 Tbsp vegetable oil like rapeseed or sunflower or corn oil
- 2 Tbsp sugar
- 1 lb (1/2 kg) pasta of your choice
- salt and ground black pepper to taste
Cook pasta according to package directions.
In the meantime, shred the cabbage into thin slices.
In a large pot, stir oil and sugar until sugar starts caramelizing and becomes lightly brown.
Add cabbage to the pot. Fry, stirring from time to time, until the cabbage is soft, about 15-20 minutes. If cabbage becomes too dry, add about a tablespoon of water at the time to prevent burning. Season with salt and pepper.
Drain cooked pasta and mix with cabbage. Adjust seasoning and serve warm.
This recipe was first published on: December 10, 2016