3-Ingredient cabbage pasta

18 Comments

  1. I’m so glad I found this recipe. I’m trying to empty my fridge before a house move this weekend and wondered what on earth to do with half a cabbage and a single portion of pasta.
    Problem solved!

  2. I ha e seen many type of recipe online it goes by the name haluski. Many of those recipes call for paprika so I did use that and used red cabbage which your recipe said is an option and that’s what I had. I just picked it from my garden yesterday still in excellent shape as they are so cold hardy!

  3. Interested to know if this dish can be frozen and could I use red cabbage in place if green . Please send pm thanks .

    1. Hi Norma, you certainly can use red cabbage instead of green. It won’t have the exact same flavour profile but it will still be very nice. I’ve never tried freezing it before myself, so, unfortunately, I can’t answer that from experience. I would say that it would be fine, however. Let me know how you go!

  4. I don’t think I’ve ever seen this recipe on the internet before! This is one of my favourite childhood dishes and I still make this cabbage pasta fairly often.
    I always first saute 1 yellow onion in oil and caramelize it with a bit of sugar, add the cabbage, salt, vegetable stock and a splash of vinegar and let it cook down until the cabbage gets this beautiful golden color and no liquid is left in my pan. Season with salt, pepper and paprika. Add the pasta of Our choice and Bon Appétit!

  5. Just made this with cauliflower leaves and caramelised onion. Absolutely delicious!

    Thank you!

  6. I was skeptical at first I must admit but tried it anyway and THANK U THIS IS SO GOOD , With many other veggie opportunities.
    I’ve added chopped olives, 1 chopped tomato , subbed the oil for Aquafaba , 1 whole can chickpeas added, 1 clove garlic sautéed, Red onions sautéed in little pure maple syrup , Little bit of nutritional yeast sprinkled to my liking , black pepper as suggested and it’s so addicting, who would have thought!

    1. Hi Angelique, I can understand your scepticism, but trust me, you don’t need to add anything to the original recipe. It just works! Having said that, your tweaks sound fantastic. If you do try it again, go with the three ingredients, and let me know what you think 🙂

    2. We found this very salty -should it be a tablespoon of salt? I cut down on that but the whole family thought it was still very salty. However I will be making this again as it was super easy and delicious. Next time I’ll use spring greens and cook for less time, as it went through a really vibrant stage. I can imagine kale also works well.

      1. Sorry to hear you found this too salty, Ali. I haven’t had any issues with this but it depends on how much salt you like in your food. It does serve 6, so 1 tablespoon for that many serves is normally okay. I would start with half that next time and then salt to taste.

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