{Caramelized Cabbage + Onion Pasta}

Do you ever look at that head of cabbage in your refrigerator and think “What more could I possibly do with this?”

Cabbage is crunchy, sweet, and incredibly beneficial for your body. It also stores well, ferments fantastically, and will keep in your refrigerator for months on end without attention– yet, at some point it’s common to run out of ideas for what to make with it.

Well, look no further! This dish is a delicious take on the Polish fried egg noodle and cabbage dish, Haluski. It’s a simple meal that comes together with just few ingredients but hits the comfort-high notes of a heartwarming pasta meal.

So take a load off tonight. Fry up a pan of this goodness for those in your home, it is sure to be loved.

Thank you Jessica Musslewhite (of Mushrooms & Thyme blog) for creating this inviting dish (and pics) for us, and inspiring us with new ways to further enjoy those fall farm vegetables.

Print Recipe

Caramelized Cabbage + Onion Pasta

Ingredients

  • 1/2 head of cabbage (preferably green), cored and thinly sliced
  • 1 lg white, yellow or purple onion, thinly sliced
  • 5 slices bacon
  • 3 tbsp butter
  • 1/2 cup grated parmesan cheese
  • 8 oz Rigatoni pasta, cooked according to package directions, reserving 1 cup of pasta water
  • Salt + pepper to taste
  • Fresh chives, for serving

Instructions

  • In large pan, cook bacon until crispy. Remove from pan, cut into bacon bits, and set aside. Keep some of the bacon fat in the pan for extra bacon flavour.
  • Add in onions and 1-2 tablespoons of butter and cook down for around 10 minutes until they start to caramelize. 
  • Once the onions have a head start on caramelization, add in cabbage, season with salt and pepper and continue to cook another 20 – 25 minutes until all the vegetables are dark brown. You can add another tablespoon of butter if needed. (If you find one pan isn’t large enough to start, you can cook down the cabbage in a separate pan until it has reduced down enough to cook all together). 
  • Meanwhile, cook your pasta as the vegetables are nearing done. 
  • Once the vegetables have caramelized, add the pasta to the pan with the cabbage, ¼ cup grated parmesan cheese, some of the pasta water, and of course the bacon bites. Toss to combine and adjust seasoning or pasta water as needed. Garnish with chives and more parmesan if desired.