This caramelized cabbage pasta is a rich, savory, and comforting dish easily made vegan and gluten-free. With tender cabbage, garlic, and white beans for added protein, it’s a simple yet flavorful meal perfect for weeknights. It’s affordable, easy to make, and ready in 45 minutes!

Sometimes, your brain comes up with something magical while staring into the abyss of your fridge. That’s how this Caramelized Cabbage Pasta came about. When eyeing a cabbage in my fridge, my brain normally goes to my favorite tacos with cabbage slaw. But alas, we were out of tortillas, and I’ve been trying to go to my pantry instead of the store when I need to make dinner.

Remembering my ever-so-loved caramelized leek pasta, I imagined a cabbage version would be just as fantastic. Melt-in-your-mouth, caramelized cabbage, sauteed with shallots and lots of garlic…tossed with buttery pasta, and finished off with lemon and Parmesan? It is DREAMY, and perfect whether you’re looking for cabbage recipes or just craving a simple pasta dish. It isn’t too saucy or heavy, but it has tons of rich, vibrant flavors.

It’s great for serving on its own or as a side for your favorite protein or salad. I included white beans in this dish for extra protein, but chickpeas or tofu would be great to keep it vegan. You could also use chicken, bacon, or sausage if you’re not vegan. You can also add extra veggies! Sauteed mushrooms would be amazing in this dish, as would wilted greens or any other veggies you love. Let’s get into the details!

Why You’ll Love This Recipe

  • ✔ Budget-Friendly: Made with pantry staples like pasta, canned beans, and cabbage, this meal is as cost-effective as it is delicious. It’s also easy to keep most of these ingredients on hand.
  • ✔ Easily Made Vegan & Gluten-Free: With a simple pasta swap, it fits a variety of dietary needs.
  • ✔ Deep, Caramelized Flavor: Slowly cooking cabbage brings out its natural sweetness, much like caramelized onions or leeks.
  • ✔ High in Plant-Based Protein: Thanks to white beans, this dish is satisfying and protein-rich.
  • ✔ Easy to Make: Just a few simple steps for a restaurant-worthy meal at home.

Ingredients You’ll Need

  • Green Cabbage (6 cups, thinly sliced, from about 1/2 a medium-sized head of cabbage)
  • Shallot & Garlic for a deep savory flavor
  • Vegan Butter for richness
  • Dried Pasta (Use gluten-free if needed – I like spaghetti or rigatoni)
  • White Beans (cannellini or great northern for protein & creaminess)
  • Lemon Zest & Juice for brightness
  • Fresh Chives & Parmesan (vegan, if needed) for garnish
  • Toasted Walnuts (optional, for crunch)

How to Make Caramelized Cabbage Pasta

Step 1: Caramelize the Cabbage

Melt butter in a large pan over medium-low heat. Add the cabbage and shallot, sprinkle with salt, and cook for 20-30 minutes, stirring occasionally. The cabbage will shrink and develop a golden caramelization.

Step 2: Cook the Pasta

While the cabbage is caramelizing, cook your pasta in salted boiling water according to package instructions. Reserve some pasta water before draining.

Step 3: Combine Everything

Add the garlic to the caramelized cabbage and cook until fragrant. Stir in the cooked pasta, white beans, remaining butter, a splash of reserved pasta water, and lemon zest & juice. Toss until everything is well coated.

Step 4: Serve & Garnish

Top with fresh chives, a generous shaving of vegan Parmesan, and toasted walnuts for extra crunch. Enjoy!

Tips for the Best Caramelized Cabbage Pasta

  • Be patient with the caramelization! Like onions or leeks, cabbage takes time to break down and develop a rich, golden flavor.
  • Don’t skimp on salt. It enhances the natural sweetness of the cabbage and balances the flavors.
  • Use pasta water. It helps create a silky, emulsified sauce that coats the pasta beautifully.
  • Skip the white beans and add your favorite protein, if desired. Chicken, tofu, and even crumbed sausage would be fantastic additions to this dish!

Storage & Meal Prep Tips

  • Refrigerate: Store leftovers in an airtight container for 3-5 days.
  • Reheat: To prevent it from drying out, add a splash of water before reheating on the stove or in the microwave.

Variations & Customizations

  • Make it Oil-Free: Use vegetable broth instead of butter for a lighter version.
  • Add More Protein: Toss in crispy tofu or tempeh for extra plant-based protein, or if you’re not plant-based, add chicken, sausage, or any other favorites you have on hand.
  • Make it Nutty: Swap walnuts for toasted almonds or hazelnuts.
  • Boost the Greens: Stir in baby spinach or kale at the end for added nutrients.

This dish is a budget-friendly powerhouse! Cabbage is one of the most affordable vegetables, dried pasta is inexpensive, and canned beans are a pantry staple. With just a few fresh herbs and lemon, you get a gourmet-level meal for just a few dollars per serving.

More Cozy Vegan Pasta Recipes to Try

If you love this recipe, don’t miss out on:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramelized Cabbage Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Diet: Vegetarian
Print Recipe

Description

This caramelized cabbage pasta is a rich, savory, and comforting dish that’s easily made vegan and gluten-free. With tender cabbage, garlic, and white beans for added protein, it’s a simple yet flavorful meal perfect for weeknights. It’s affordable, easy to make, and ready in 45 minutes!

Ingredients

Scale
  • 3 tablespoons unsalted butter, vegan if needed
  • 1/2 medium green cabbage, sliced thinly and lightly chopped, totaling about 6 cups chopped
  • 1 medium shallot, diced
  • 4 large cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus more for the pasta water
  • 8 ounces dried rigatoni, penne, or spaghetti pasta, use gluten-free if needed
  • 1/2 lemon, zested and juiced
  • 1 can white beans, such as cannellini or great northern beans, drained and rinsed
  • 1 small bunch fresh chives, or another fresh herb of choice to garnish
  • Parmesan cheese, for serving, vegan if needed
  • Toasted walnuts, about 1/4 cup, lightly crushed, optional

Instructions

  1. Melt 2 tablespoons of the butter in a large, high-sided saute pan or pot over medium-low heat. Add the cabbage and shallot. The pan will be pretty full, but similarly to caramelizing onions, they’ll reduce in size significantly. Sprinkle with the salt, and let them cook for about 20 to 30 minutes, mixing occasionally until they’ve softened significantly and have caramelized into a golden color.
  2. Add in the garlic and cook until fragrant. 
  3. While the cabbage caramelizes, cook your pasta according to the package instructions in generously salted pasta water.
  4. Once your pasta is cooked, add it to the cabbage mixture with the rest of the butter, the drained and rinsed white beans, and a few tablespoons of pasta water. Toss to combine, and add salt & pepper to taste.
  5. Mix in the zest and juice of half a lemon (or more, if desired). Add in half of the chives and a generous shaving of Parmesan. Toss to combine.
  6. Serve with the rest of the chives sprinkled on top, extra Parmesan, and toasted walnuts for texture and crunch. Enjoy!
  7. Transfer leftovers into an airtight storage container and store in the refrigerator for 3 to 5 days. Add a splash of water before reheating to help rehydrate.

Notes

Nutritional info calculated using brown rice pasta and 1/4 cup Parmesan cheese. Exact macronutrients may vary based on your ingredients.