Caramelized Cabbage and Walnut Pasta Recipe (2024)



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I used to do a stir-fry with cabbage, brown rice, and walnuts. Those three ingredients go perfectly together.

Tara Breck

I'm going to make this with wide egg noodles so it's more like my childhood favorite haluski.


This recipe lends itself fully to substitutions! What I did have was cabbage, garlic, pasta and lemon. What I didn't have was pecorino cheese, leeks or walnuts. Instead I used feta, shallots and onion and pecans. Delightful! This is now my husband's and my favorite cabbage dish!

Mrs B

I frequently make a cabbage pasta like this--walnuts and all. But sometimes I do it with crispy bits of salami on top instead.


Made this exactly as directed and it was really great. My daughter is a vegetarian and I’m always looking for filling dishes that will work for her and the rest of the family - this totally fits the bill. Everyone loved it! Don’t skip the chives and lemon juice - they brighten up the richness and makes a great contrast. Thanks for a great recipe!

Max Shapiro

toasted pinoli instead of walnuts.


This dish has a lot of potential, but needs some modifications to make it sing. I'm not quite sure why you cook the cabbage with the lid on -- the water just collects and you need to cook it for at least twice as long to get anywhere near caramelized. Next time I think I'll also use Parm for a nuttier taste than the Pecorino offers.

Paul Klein

My mother used to make this. It was very simple: shredded cabbage with walnuts and mixed with bowtie pasta. The cabbage was cooked in butter without all the other spices and special seasonings. It was delicious.

Sharon Simmons

I simmered the veg much longer...almost an hour in the dutch oven until they truly caramelized, which also made the texture more compatible with the pasta. Also, added roasted fennel seeds with the cumin seeds, substituted pecans (because that's what I had), added julienned sugar snap peas, tons of fresh cilantro & parsley and zest & juice of a whole lemon. Served to guests who were actually swooning. A new favorite!!


Walnuts were fine, but I wasn’t a fan of the long pasta. This needed something shorter, like fusilli or even rigatoni, to grab onto the cabbage and nuts effectively. I’d make it again with that change and maybe add guanciale or pancetta, reducing the salt accordingly.


I'd use any vegan cheese that is marketed as parm, mozz, or white cheddar. Nutritional yeast is always something I add when cooking vegan.


It's Cacio e Pepe with cabbage. It was surprisingly good with the cabbage sliced very thin on a mandoline.


Nice change of pace. Welcome winter weeknight meal.Replaced walnuts with chopped, roasted hulled sunflower seeds (nut allergy).Might try toasted pine nuts next time or even pepitas.

Ken Packman

Bryant Terry has a great tip for removing bitterness from walnuts. After roasting, letting cool, rub them inside a fine sieve. Removes skins and bitterness.

William Wroblicka

Good recipe, but I think the walnuts are miscast in this role.


The Total Time refers at best to the cook time and doesn’t take into account the prep time. Two pounds of cabbage seems like a lot but it cooks down, although it takes much longer than specified. And a pound of pasta is 8 servings not 4. I used about 2/3 of a box and it was still too much. Yes to the lemon juice and walnuts plus a shake of red pepper flakes and fresh parsley, and spring onions for garnish. This was good but it took about an hour to prepare and I have a LOT of leftovers.

A. Vogler

Delicious! The caramelization really tones down the strong cabbage. Would probably substitute pistachios for the walnuts next time

Carol Peters

I added hot pepper flakes & cubes of roast turkey breast I had in the fridgeso tasty, & fun to eat with all the different textures


Has anyone browned the butter at the start? Any science-y reason not to?

Mono B

Really loved this recipe! I’m usually game to try any dish that combines cabbage and noodles, and the addition of walnuts also intrigued me. I made this recipe with vegan cheese and it worked out. The sauce is rich and silky, lighter than a white sauce. I might just add something besides pasta water, like stock, to give the dish a richer umami flavour, to balance out the lemon juice.

Becky S

Definitely needs way more time to caramelize the cabbage, as others noted


I made it just as is and we all loved it.

Mary R

Liked it very much. Used at least 3lbs cabbage and next time would cook cabbage on high caramelizing heat from the start. Egg noodles were nice match. Needs some color so do use chives or something else for green.

David Weintraub

Made nearly as written, with fettuccine. As recommended, caramelized the cabbage deeply. I had fresh dill, so used that. This is a keeper.


Yum, needs longer to caramelise and less salt. Added lemon zest as well as juice. Otherwise super easy. Wondering if just as good with onion rather than leek?


Excellent as written - we added red pepper flakes at the end and it was delicious. If you wanted added protein, sardines would be complimentary.

Jason H.

It's all right. My family is readily eating it, which is good, but I don't think I'll add it to my repertoire as a go-to dish. That said it was pretty cheap to make.


the store was out of leeks so I used fennel and some shallots, and it was great.


Made exactly as specified - very unique. Husband said, "That was restaurant quality!"


Second time around and still really like this- cabbage is becoming a fave! Unsure why some of the comments, but the cabbage caramelized nicely in the time allotted, but then i am a fan of high-heat cooking. Finished the pasta in the sauce to ensure melding of flavor. Didn’t have walnuts so subbed toasted hazelnuts for a good result as well. Playing with recipes is always an adventure- make this one yours!

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Caramelized Cabbage and Walnut Pasta Recipe (2024)


What is the secret to perfect pasta? ›

Always bring water to the boil before adding pasta. Otherwise the exterior will start to turn mushy before the center softens. Once boiling, add plenty of salt: about 7 grams per liter of water; this doesn't just flavour the pasta, but also shortens its cooking time.

How to make your pasta taste better? ›

The water you cook pasta in should be as salty as the Mediterranean sea – add about 2 teaspoons of fine grain sea salt per litre (33 ounces) of water. That way your pasta has some flavour before you add the sauce – so you need to work less hard to make everything taste amazing.

What are three key things to remember when cooking pasta? ›

Avoid a pasta mishap by following these helpful cooking tips, then try some of our favorite easy recipes.
  • Use a big enough pot. ...
  • Use plenty of water. ...
  • Season the pasta water — ...
  • Let the water come to a boil first. ...
  • Stir right away — and every couple minutes. ...
  • Don't rely solely on the cooking time on your pasta's package.

What is the golden rule for pasta? ›

To be sure that your pasta is cooked correctly, it is enough to follow a few, simple rules. To begin with, you should keep in mind the right quantities. In Italy, the golden rule for cooking pasta is 1, 10, 100 or 1 liter of water, 10 grams of salt for every 100 grams of pasta.

Do and don'ts of cooking pasta? ›

How to Cook Pasta
  • Step 1: Use a Large, Lightweight Pot.
  • Step 2: Salt the Water at the Right Time.
  • Step 3: Stir the Pasta Occasionally.
  • Step 4: Test for Doneness.
  • Don't Break the Pasta.
  • Don't Add Oil to the Pot.
  • Don't Discard the Cooking Liquid.
  • Don't Rinse Cooked Pasta.
Apr 3, 2023

What is the one ingredient that makes spaghetti sauce so much better? ›

Nutmeg. Nutmeg is the key to boosting earthiness and adding a touch of nuttiness to your spaghetti sauce. Nutmeg also has a slightly sweet flavor, which we know goes great with acidic canned tomatoes. Overall, it accentuates the other ingredients in the sauce and adds complexity.

How do I make my pasta sauce more flavorful? ›

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

What is the general rule of pasta? ›

The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6 gallons of water, 2 tablespoons of salt, and 2 tablespoons of oil are needed to cook 6 pounds of dried spaghetti.

Do you cover pasta when cooking? ›

Should you cover the pasta when cooking it? It's okay to put a lid on the pot while you are waiting for the water to boil. However, after it starts to boil and you add the pasta to the water, you should remove the lid to prevent the water from bubbling over.

How to make sauce stick to pasta? ›

Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.

What are the golden rules of pasta? ›

The pasta should be “al dente”, which means it should be “firm to the bite”, yet cooked through. It's better to taste the pasta before draining it. When it's ready drain the pasta but don't rinse it with cold water. The pasta should be hot when mixed with the sauce.

Should you stir pasta while cooking? ›

While cooking pasta, stirring is critical! If you skip the stirring, you'll be left with a giant clump of pasta stuck together. Make sure to stir the pasta immediately after adding it to the water, as well as occasionally during cooking.

How to cook pasta like a pro? ›

How To Cook Pasta: 10 Tips And Tricks
  1. DON'T put oil in your water or on your pasta. ...
  2. Fill your pot properly. ...
  3. Salt your water like the sea. ...
  4. Bring water to a rapid boil before adding the pasta. ...
  5. Drop and stir. ...
  6. Check the package for timing. ...
  7. Always save some cooking water. ...
  8. Drain don't dry.
Oct 20, 2023

What are the golden rules of cooking pasta? ›

10 rules for perfect pasta. By Matt Preston
  • Use a large, light pot. ...
  • Season your pasta water with lots of salt. ...
  • Never add oil to the boiling water.
  • Add your pasta when the water is bubbling furiously. ...
  • Serve your pasta “al dente”.

How do you cook pasta perfectly everytime? ›

How To Cook Pasta: 10 Tips And Tricks
  1. DON'T put oil in your water or on your pasta. ...
  2. Fill your pot properly. ...
  3. Salt your water like the sea. ...
  4. Bring water to a rapid boil before adding the pasta. ...
  5. Drop and stir. ...
  6. Check the package for timing. ...
  7. Always save some cooking water. ...
  8. Drain don't dry.
Oct 20, 2023

What is the secret to the best spaghetti? ›

IF YOU COOK spaghetti in a big pot of water, drain it, then toss it with sauce, you are pouring a lot of flavor down the drain, says Vendemmia chef Brian Clevenger. “The trick to good pasta is cooking it in the sauce,” he says. It was while working at Delfina in San Francisco that he really started to understand why.


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