Jun 19, 2021

cabbage pasta


Time: 35 minutes
Dishes: large pot, medium pot

Hello, hello Dear Readers!

This dish is one of our family's favorite. In fact, I fondly remember my mother making it for me when I was younger. It is practically a staple in the house, so it was a bit challenging to write a recipe for it, since it comes so naturally to us. 

This is a simple dish that makes perfect use of  a head of cabbage. It is slow cooked over 20 minutes to get it soft, tender and flavorful. It calls for a ton of black pepper, but if you grind it fresh, go a bit easier. Add it to your taste, but remember that the authentic Hungarian way is to use a bit more than is probably healthy. 

Heat your pot and add the cabbage as you slice it. This is the fastest way of doing it. Use a knife in lieu of a food processor because the processor either chops it too fine or not fine enough. Think of it as therapy.

Toss it with as much pasta as you like, but I keep it to 12 ounce of pasta for a small to medium size head of cabbage - either purple or green.

My apologies for missing last week's post. I was at UC Davis where my eldest daughter was celebrating her commencement with a Bachelor's in Neurobiology, Magna Kum Laude. I wanted to post, but the drive up there tired me out. 

If you need inspiration for your weekly menu, check out ours HERE.


Speedy Cooking Tips:

  • Start the water for the pasta.


(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Cabbage Pasta

Makes 4 servings 



12 ounces fusilli or rotini pasta

1 tablespoon oil

1 bell pepper, chopped

1 medium onion, sliced

3 cloves garlic, minced 

1 small head cabbage, cored and thinly sliced

1 teaspoon salt

2 teaspoons black pepper

1. Pasta: Cook the pasta in a medium pot of salted boiling water, until   al dente. Drain the pasta, return to the pot:

2. Vegetables: Add the oil, bell pepper, onion and garlic to a large pot over medium heat. Add the cabbage as it is sliced. Once all the cabbage is added, cook, covered, and stir as needed, until tender, about 20 minutes. Season to taste with salt and black pepper. Add a few tablespoons of water, as needed:

3. Combine: Add the drained Pasta to the tender Cabbage. Toss well and serve. 


© 2021 Copyright Zsu Dever. All rights reserved.

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  1. Love this! I am always buying cabbage for a recipe that only needs a little bit, then will be looking around for another recipe to use up the rest. This is going to be that recipe! I also prefer slicing cabbage with a knife, my food processor makes it too smooshy, even on the bigger grating size. If I accidentally do it onthe fine grating size, I basically end up with cabbage juice mush!

    1. That is so perfect, Susan! I've added the tip to the wrap up. I commiserate with your food processor doing wrong by you. The knife, as long as it's sharp, makes short work of the cabbage and cuts how we desire. Hope you are well!! Abby looks so cute in the photos! Just want to hug and squeeze her :D


Thanks for your comment! I'll check if it's spam and post if it is not. I appreciate your time and effort for commenting! ~ Zsu