Peppery cabbage pasta (inspired by Polish haluski) is proof that “peasant food” is often synonymous with “best food”. You only need a few ingredients, plus 30 minutes of patience for cooking down the cabbage.
We all know cacio e pepe, but have you heard of cabbage and pepe? Well, probably not, because I just made it up. But trust me: this minimal cabbage pasta seasoned with loads of black pepper is something you’ve got to try.
The tradition of combining cabbage and noodles is long standing in places like Poland, Hungary, and Northern Italy. It’s a standard-issue peasant food with literally a handful of ingredients that amount to something much greater than the sum of their parts. Silky caramelized cabbage, sweet cooked-down onions, and slippery pasta enveloped in the floral warmth of cracked black pepper. File it under “lazy comfort food.”
P.S. I know you might be tempted to add more stuff to this simple dish, but it truly doesn’t need anything else.
Key Ingredients + Substitutions
- Green Cabbage: I’m a huge fan of cabbage because it’s affordable, versatile, very good for you, and lasts forever in the fridge. I’m also Eastern European so cabbage basically runs through my veins. Don’t substitute with purple cabbage here, since the color will bleed onto the beige pasta. (Oy, two blood references in one paragraph. Yikes.)
- Yellow Onion: Sweet caramelized onions play well with the earthiness of cabbage.
- Pasta: I love this dish with Trader Joe’s pappardelle. You can also use egg noodles for a true haluski vibe. If you avoid eggs, use any vegan, long flat pasta, like fettuccine or tagliatelle.
- Black Pepper: This spice is a key flavoring for cabbage pasta. Use fresh coarsely ground pepper – i.e. from a pepper mill, not the tasteless pre-ground stuff.
- Nutritional Yeast: These savory yellow flakes add a “cheesy” flavor to dairy-free dishes. It’s okay to skip it if you don’t have it. If you eat cheese, you can sub with an equal amount of grated Parmesan.
How to Make Cabbage Pasta
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Soften the Cabbage and Onions.
Place the sliced vegetables in a large high-sided skillet or Dutch oven with oil, salt, and half of the pepper. (It looks like a lot of cabbage at first, but it cooks down significantly.) Cover tightly with a lid and cook until the vegetables are starting to become soft and translucent, about 10 minutes. In the meantime, start boiling water for the pasta.
Step 2: Caramelize the Cabbage and Onions.
When the vegetables are soft, remove the lid, and continue cooking uncovered until they’re golden brown, stirring frequently, about 20 minutes. Keep the heat moderate so that the vegetables are gently sizzling but not browning too harshly.
Step 3: Add Pasta.
Cook your pasta in generously salted water according to package directions until al dente. Scoop out 1/4 cup of the cooking water before draining. Add the pasta to the fried vegetables along with the reserved water and nutritional yeast, as well as the remaining oil and pepper. Toss with tongs and serve immediately.
More Recipes with Cabbage…
- Vegetarian Cabbage Rolls
- Savory Cabbage Pancakes
- Miso Roasted Cabbage
- Tahini Coleslaw with Crispy Chickpeas
Let me know if you try this vegan haluski! Give it a rating below and leave a comment, and tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Print
Cabbage Pasta
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegan
Description
Peppery cabbage pasta (inspired by Polish haluski) is proof that “peasant food” is often synonymous with “best food”.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1/2 medium head green cabbage (about 1 1/4 pounds), cut into 1/2-inch-thick strips
- 1 medium yellow onion, cut into 1/2-inch-thick half moons
- 1/2 teaspoon fine sea salt, plus more to taste
- 1 teaspoon freshly-ground coarse black pepper, divided* (see note below)
- 8 ounces dried pappardelle or fettuccine*
- 2 tablespoons nutritional yeast*
Instructions
- Heat 2 tablespoons oil in a large high-sided skillet or Dutch oven over medium heat. Add the cabbage and onions with 1/2 teaspoon each salt and pepper. Cover tightly with a lid and cook until the cabbage is starting to soften and become translucent, stirring once or twice, 8 to 10 minutes.
- Remove the lid and continue to cook the vegetables uncovered until they’re soft and golden brown, about 20 minutes, stirring frequently. Keep the heat moderate so the vegetables are gently sizzling but not browning too harshly.
- Meanwhile, bring a medium pot of water to a boil for the pasta. Season the boiling water generously with salt and cook the pasta according to package directions. Before draining, reserve about 1/4 cup of the pasta-cooking water.
- Drain the pasta and add to the skillet with the vegetables over medium heat. Add the reserved water, 2 tablespoons nutritional yeast, the remaining tablespoon of oil, and 1/2 teaspoon pepper. Stir to combine. Taste and adjust the seasonings, if needed. Serve immediately.
Notes
- Pepper is a key flavoring here. Use fresh coarsely ground pepper from a pepper mill, not the tasteless pre-ground stuff.
- I used Trader Joe’s pappardelle here; you can also use egg noodles. If you avoid eggs, use any vegan, long flat pasta, like fettuccine or tagliatelle.
- Don’t have nutritional yeast? Skip it. If you eat cheese, you can sub with an equal amount of grated Parmesan.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300
- Fat: 12.1 g
- Carbohydrates: 41.4 g
- Fiber: 6.5 g
- Protein: 8.9 g
Louise McLaughlin says
My Slovak dad would make. I can not replicate the taste. He would always brown the butter on low and slow heat.
Bev says
My grandparents were from Lithuania. This was one of my father’s favorite meals. I think he called it “Haluski” or “Haluska”. Sometimes I serve it topped with sour cream and beets on the side.
Alexandra Shytsman says
Hi Bev. Beets would be a perfect pairing for this! In Polish, it is haluski too.
Patricia Gadsby says
Cabbage and noodles: I use black pepper And poppy seeds for subtle crunch!
Alexandra Shytsman says
Interesting! My husband’s Polish family makes noodles with poppy seeds for Christmas 🙂
Tami says
This was so easy! Never would have thought to add cabbage to pasta.
Alexandra Shytsman says
So glad you liked it!