This cabbage walnut pasta is an homage to a meal my coworker used to make; it’s one of my favorite quick comfort dinners.
I posted about Kathy’s “haluski,” and this variation is closer to how she used to make it. It’s a simple recipe that I know you’ll love for a quick weeknight dinner option.
How to make this cabbage walnut pasta:
For this cabbage walnut pasta, you only need a few ingredients, making it perfect for a quick weeknight dinner.
What you need
- Onions: I slice the onions into thin wedges. You could also use leeks if you like.
- Cabbage: I use savoy cabbage, but green cabbage, Napa cabbage, or even purple cabbage will work.
- Garlic: Lots of garlic adds a nice fragrance to the pasta! You can use garlic powder if you don’t feel like mincing.
- Pasta: I used farfalle, but any short pasta will work here.
- Walnuts: Try this recipe with pecans or almonds if you don’t have walnuts.
- Brown sugar: A little brown sugar goes a long way with the cabbage. You can skip it if you like, but it is delicious!
- Fresh parsley: Parsley adds a nice herby brightness at the end. You can also add lemon juice if you like.
How to make it
It’s as easy as anything to make, and you’ll have dinner on the table in no time.
- Step 1: Boil the pasta. Reserve a little water and then drain the pasta.
- Step 2: While waiting for the water to boil, fry up the onions and add the cabbage. Cook until the cabbage leaves begin to char a bit in places. Add in the garlic and cook until just fragrant.
- Step 3: Fold in the walnuts, cooked pasta, parsley, brown sugar, and paprika. Add some of the pasta cooking water and toss to coat. Cook until the pasta is tender.
- Step 4: Serve it up! Spoon the pasta into bowls and add another pinch of parsley if you like.
That’s it! You’ll have a comforting, filling pasta dinner on the table in no time.
Cabbage Walnut Pasta
- Large pot
- 12 ounces farfalle pasta
- 2 tablespoons extra virgin olive oil, divided
- 1 yellow onion, peeled and thinly sliced
- 1½- pound savoy cabbage, cored and roughly chopped
- 6 cloves garlic, peeled and minced
- ½ cup walnuts, pecans, or almonds, roughly chopped
- 1 teaspoon brown sugar, optional
- ⅓ cup fresh parsley, minced
- Pinch of paprika
- Salt and pepper
Cook the pasta:
- Bring a large pot of salted water to a boil. Add the farfalle and cook 2 minutes under al dente. Reserve ½ cup of the cooking water and then drain the pasta.
Cook onions and cabbage:
- As you wait for the pasta water to boil, cook the onions and cabbage.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, turning occasionally, for 5–7 minutes until softened. Season with salt.
- Add 1 tablespoon olive oil and the chopped cabbage to the skillet. Turn the heat to medium-high. Cook, turning often, until it softens and begins to char around the edges, about 6–8 minutes. Turn often to keep the onions from burning. Add a generous pinch of salt and reduce heat to medium-low.
- Taste the cabbage and add more salt if needed. Add the minced garlic and cook for 1–2 minutes until fragrant.
- Add the walnuts, brown sugar, cooked pasta, minced parsley, and a pinch of paprika. Pour in half the pasta cooking water and toss to coat. Cook for 3-4 minutes until the pasta is completely cooked; add the remaining pasta water if needed. Taste and season.
- Divide the pasta between bowls and garnish with more parsley if you like. Enjoy!