Red cabbage pasta
Dig into a bowl of our comforting red cabbage pasta recipe. After a quick sizzle with garlic and lemon, the cabbage joins spaghetti and white cheese for a golden finish in the oven. This recipe is a cosy choice for lunch, dinner, or whenever the mood calls for baked pasta.
Ingredients
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Wholemeal spaghetti
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250 g |
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Red cabbages
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150 g |
| 200 g | |
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Garlic clove
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1 |
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Lemon, juiced
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½ |
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Olive oil
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Salt
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|
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Black pepper
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Parsley, chopped
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Look for bright red cabbage
Choose a cabbage that feels heavy for its size and has tightly packed leaves. The outer leaves should be deep purple with a slight sheen, free from blemishes or wilting. The base of the stem should look freshly cut and not dried out. Skip any that feel soft or spongy.
Try different pasta types
Spaghetti is a terrific choice for this recipe, but other long shapes like linguine, tagliatelle, or bucatini do the job just as well. We recommend using wholemeal versions for their nutty flavour, but regular pasta works, too, if that is what you have on hand.
FAQ: Questions about red cabbage pasta
Making red cabbage pasta for dinner tonight? We answer the most commonly asked questions below so you can get everything right on the first go.
Can I use pre-shredded red cabbage?
Yes, pre-shredded red cabbage is a great alternative, especially when you are short on time. Check that it is fresh and not too dry. If it looks a bit tired, rinse it in cold water and pat it dry before cooking.
How long can I store red cabbage pasta?
You can store red cabbage pasta in an airtight container in the fridge for up to 3 days. If you want to keep it for longer, let it cool completely first, then transfer it to a freezer-safe container or a resealable freezer bag. It keeps well for up to 2 months. The texture of the cabbage may soften a little after thawing, but the flavour stays the same.
How to reheat red cabbage pasta?
To reheat red cabbage pasta, place it in an oven-safe dish and warm it in the oven at 180 °C until heated through. Cover it loosely with aluminium foil if the top is already browned. This prevents the pasta from drying out and stops the cheese from overcooking.
Nutritional values
Nutritional value, per
895 Kcal
| Fibre | 29.6 gram fibers |
| Protein | 30 gram |
| Carbohydrates | 180.1 gram |
| Fat | 4.7 gram |
Try our delectable red cabbage pasta
Our delectable red cabbage pasta recipe gives this humble vegetable quite the transformation, turning it into a standout ingredient in this baked pasta.
It starts firm and peppery, but once it hits the pan with garlic and olive oil, it becomes tender at the core while the thinner edges turn crisp. The cabbage picks up a touch of garlicky flavour and becomes more and more aromatic as it cooks. Its sharpness mellows into a gentler, subtly sweet taste, and the natural bitterness fades.
As it bakes, the surface chars in places, developing a smoky nuance. Paired with the nutty flavour of wholemeal spaghetti, the cabbage and pasta create an earthy foundation ready for the creamy goodness to come.
Savoury meets zesty with white cheese and lemon
Crumbled white cheese melts slightly under the grill, softening into the pasta without losing its salty character. It provides a creamy texture that settles into the folds of spaghetti, making it the perfect counterpoint to the crispy cabbage. An excellent pasta bake needs a creamy, cheesy touch, and the white cheese really delivers.
But a tasty meal is also about balance. A good squeeze of lemon juice cuts through with punchy acidity, brightening the delicate cabbage and sharpening the cheese's tanginess. We finish this red cabbage pasta with a scattering of parsley, introducing a fresh herbal note and a gentle peppery kick.
From pantry to plate in under 30 minutes
Our red cabbage pasta recipe is a great option when you want a quick and proper meal in less than 30 minutes. The prep is easy, and you probably have most of what you need already in the pantry or fridge. Once it comes out of the oven and you take that first bite, it has that cosy, home-cooked feeling that makes everything else slow down for a second.
If you end up with leftovers, even better. It is easy to pack up for work or school the next day. It reheats well, too, so you get to enjoy those same comforting moments all over again.
We have more speedy pasta recipes in store for you. Try our pasta with olives, asparagus and tomato pasta, or paneer pasta with pesto next.
Experiment with your own variations
This red cabbage pasta recipe welcomes experimentation, whether you want to build on the flavour or switch up the ingredients. Try sautéing the cabbage with a pinch of sweet paprika for a mild warmth, or go for a bit of cumin to add earthiness. A touch of chilli flakes also works well if you want a little heat in the background.
To give the cabbage some company, toss a few extra vegetables into the pan while sautéing. Thinly sliced mushrooms introduce an umami-like note with a bit of earthiness. Courgette has a mild flavour and softens quickly, contributing a gentle sweetness and a tender texture. In comparison, red pepper stays a little firmer and gives a more pronounced sweetness.
When it comes to the cheese, feel free to swap the white cheese with goat’s cheese or aged Manchego. Goat’s cheese has a tangy, slightly sharp taste that melts easily into the pasta. Aged Manchego is firmer and brings a nutty, salty touch that turns a little crisp under the grill.
