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Cabbage pasta on a black plate, garnished with black pepper.

Cabbage Pasta

  • Author: Alexandra Shytsman
  • 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


Peppery cabbage pasta (inspired by Polish haluski) is proof that “peasant food” is often synonymous with “best food”.


  • 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*


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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.


  • 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

Keywords: cabbage, pasta, haluski, vegan

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