Cabbage and Pasta

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    Cabbage and Pasta

    Cabbage and Pasta

    (84)
    40min


    69 people made this

    About this recipe: Sometimes simple food is best. This pasta dish is cheap and easy to make, and oh-so comforting. Try starting with only 100g of butter, then add more to taste. If you don't have farfalle, use another small pasta shape.

    Ingredients
    Serves: 6 

    • 340g farfalle pasta
    • 225g butter
    • 1 medium cabbage, chopped
    • 1 medium onion, chopped
    • 3 cloves garlic, minced
    • 1/2 teaspoon salt
    • freshly ground black pepper to taste

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pan of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt the butter in a frying pan over medium heat. Stir in the cabbage, onion and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
    3. In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.
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    Reviews & ratings
    Average global rating:
    (84)

    Reviews in English (84)

    by
    87

    This is very similar to Hungarian Galushka which my mother made - although 1 cup of butter is overkill! I reduced it to 1/4 to 1/2 cup and add a little chicken broth if it needs to be more moist. Try using wide egg noodles instead of the farfalle, a freshly ground coarse black pepper. Combine cabbage and noodles in the pan and cook together for a few minutes to blend flavors. This was a frequent, Friday-night, vegetarian supper. Thanks for the memories!  -  22 Oct 2004  (Review from Allrecipes US | Canada)

    by
    40

    This is an old slovak recipe called 'Haluski' Grandma passed down the love of it. It is not spicy, most slovak food is not, but it is full of flavor. We 'cheat' and add sliced polish sausage to it to make a whole meal, YUM  -  25 May 2004  (Review from Allrecipes US | Canada)

    by
    35

    I loved this dish! I made a few changes, however. Being Italian American, I grew up having a bowl of pasta with butter, and a little salt & pepper, so I am always looking for pasta dishes. I used it as the recipe suggested, but used whole wheat pasta shells, and only 1/2 of a 13 oz package. I used minced onion, and garlic salt instead of the garlic and onion, and added a little salt & pepper. Also, I like my cabbage crisp tender, so cooking for only 7 minutes was enough for me. The butter paired really well with the pasta and cabbage. I also love parmesean cheese with pasta, and added a little to my dish before serving. Cheese is a little salty, so you might want to use very little salt in the cabbage. Also, this is a quick dish, I had it ready in 35 minutes, and served it with nothing else, but some hot pull apart rolls.....Delicious!  -  19 Jan 2011  (Review from Allrecipes US | Canada)

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