Traditional recipes

Cabbage and Pasta recipe

Cabbage and Pasta recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Farfalle

Sometimes simple food is best. If you don't have farfalle, use another small pasta shape.

80 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(92)

Reviews in English (76)


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

by Nanette Marx

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

by dnsecooks

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

Cabbage is actually delicious, and this pasta recipe proves it

Outside of my requisite purchases of onions and garlic , my number one pick for “best quarantine produce” is green cabbage. It happens to be my number one pick for non-quarantine produce, too, because it’s cheap, it has a long shelf life, and it’s damn tasty as long as you remember not to boil it. Cabbage, being a sulfur-rich cruciferous vegetable, smells like hot farts when it is boiled, and I am 99% sure that traumatizing childhood memories of being forced to eat hot fart boiled dinners is the only reason cabbage is not the most popular vegetable in America. Once you address and move past that trauma, cabbage will become an indispensable staple in your kitchen. There are six cabbages currently stuffed into the back of my fridge, ready to spring into action whenever they’re called up to the big leagues. Why six? Because I fear cabbage hoarders. I know that whoever tries this recipe will immediately see the light, head to the supermarket, and transform into the insatiable cabbage fiend that has been haunting my nightmares (there has long been a supermarket in my subconscious, and the things that happen in that place are terrifying). But I must always think of others, and I know that in times like these, cabbage can save our souls.

In The Essentials of Italian Cooking—a “must own” cookbook for one and all—the legendary Marcella Hazan provides a revelatory recipe for Venetian smothered cabbage. It’s impossibly easy to make, its ingredients are pedestrian and cheap, and yet it’s somehow one of the most delicious things I have ever tasted in my entire life. It’s what all six of those cabbages sitting in my fridge are likely to become. And those smothered cabbages will subsequently be stirred into long-simmered homemade broths, or topped with runny poached eggs, or used to add substance to simple dinners of roasted chicken thighs or pan-seared lamb chops. Mostly, though, they will be incorporated into this pasta, because even though it is powerful beyond measure, miraculous smothered cabbage cannot soothe my psyche the way pasta and cheese can. When you put these true miracle foods together in one dish, the result it so transcendent that it makes all those traumatic fart memories and Thunderdome supermarket nightmares fade away into nothingness. You’ve got butter, pasta, cheese, and cabbage. You are whole. You are good.

Cabbage and Pasta recipe - Recipes

This caramelized cabbage & onion pasta is one of my favorite winter comfort food dishes! It’s savory, sweet, hearty, and a guaranteed crowd-pleaser.

I’d originally thought of this as being a St. Patrick’s Day dish, thanks to the cabbage, but since that day has come and gone I’m just going to file it as another simple, flavorful, internship-inspired dinner idea.

I realized as I was making this caramelized cabbage & onion pasta that I make much more pasta in the summer than in the winter. I guess that’s not surprising—pasta lends itself so beautifully to burst fresh tomatoes, zucchini, eggplant, and other summer produce. This dish encouraged me to combine pasta with two vegetables that I don’t usually associate with it—onion and cabbage—and I was surprised by how much I loved the results.

The meal is incredibly easy to make. Simply caramelize some onions and cabbage (I started by cooking the onions for five minutes, then added the cabbage and allowed the whole thing to simmer for another ten minutes) and add some vegan bacon if you like. Olive oil is fine for caramelizing, but using a little bit of vegan butter definitely takes the meal to the next level.

While you do that, you cook the pasta, and at the end, you mix it all together. If you like, you can even prepare the onions and cabbage ahead of time, and simply boil the pasta and mix it up when you’re ready to eat! I’ve made this dish twice now, and that’s how I batch cooked it the second time I tried it.

The pasta is on the smoky/earthy side, so a little bit of fresh parsley and a tiny splash of vinegar are really nice to help brighten it up. The parsley adds color, too. If parsley isn’t your favorite, chives would be excellent, too. And, as I disclaim so often these days, you could easily add another chopped vegetable of choice (like leafy greens) to the mix.

Farmer's Cabbage and Pasta

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With cabbage always in season year-round, our tasty Farmer's Cabbage and Pasta is a side dish sure to show up often on your dinner table. We love the contrast of the noodles with the cabbage, and we're betting you will love this go-along too!

What You'll Need

  • 1 / 4 cup vegetable oil
  • 1 1 / 2 cups chopped onion (about 2 medium onions)
  • 4 cups chunked cabbage (about 1/2 a medium head)
  • 8 ounces bowtie noodles, prepared according to package directions
  • 1 / 4 teaspoon garlic powder
  • 1 / 2 teaspoon salt
  • 1 / 4 teaspoon black pepper

What to Do

  1. In a large skillet, heat oil over medium-high heat saute onions and cabbage until very soft and light brown.
  2. Add remaining ingredients and cook 3 to 5 minutes, or until heated through. Serve immediately.


Love cabbage and all the tasty and easy things you can do with it? Then you'll want to check out our collection of easy cabbage recipes!

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Ratings & Comments

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Can't go wrong with all the ingredients

I've been making this for years and usually use kielbasa. I add it during the last 15-20 minutes of cook time as I don't like for the sausage to get too soft.

I grate some carrot into the skillet also, it adds a little color and flavor. I have made this for years and it is a favorite

I prepared this dish last night for New Year's Eve dinner. I made a few changes to the recipe it was one of the best dishes so far. I used Olive oil, in which I cooked the onion and garlic. I added broccoli and cauliflower as well. The broccoli added color salt and pepper, more olive oil and topped with Parmessan cheese.

I love this dish. I would suggest adding keilbossa or ham chunks to make it an all in one supper dish.

I dearly love cabbage. I think you could cook the sausage with the cabbage and noodles tho!

There was a local Polish restaurant where we used to get a similar dish, only with egg noodles, some butter added, and a little chopped bacon. It is unbelievably tasty for such a simple dish!

I have had it many times over the years, minus the bacon. I believe it is called Halushki.

In our Slovak household, it was called "sheef-leeky" (phonetically). Used the wide noodles and added sugar to taste. Haluski are small individual dumplings made with flour, egg, and water, then boiled for a few minutes till they lost to the top.

Not "lost" but "float" (darn auto-correct).

Very good! I definitely will make it again and again. The only change I made was to add some ham pieces while it was cooking.

Tis is awesome, been making for years, we call it "Kraut Pretzel". yummo. )

Instead of sausage, I suggest adding Hoffy "Hollywood Stand" hot dogs. They are truly delicious! The only store I have been able to locate them at is Stater Bros market.

This recipe for Farmer's Cabbage and Pasta is a side dish. The sausage you see in the picture is merely a suggestion to serve with the cabbage and pasta. Thank you for all of your comments! Enjoy!

OOPS! There's sausage in the picture, where is it in the recipe?

Sausage is on the side not in the Cabage and Noodles

I make a dish like this but instead of sausage I use some good smoked bacon. The leftovers if any I reheat in a frying pan, then add some beaten eggs and eat it for breakfast. It's really tasty

I like to add a sprinkle of caraway seed.

It's called "halushki" in the Pennsylvania anthracite coal region. It tastes even better the next day once the flavors blend.

This is an old Lenten favorite

We didn't care very much for this dish. :(

I tried this the other night it was so easy to make. It was delish. My husband made a suggestion, trying not to hurt my cooking ego, to add either some condensed tomato soup with it or some crushed tomatoes with herbs and spices. Personally I like it just the way it is. I agree with JanCanCook, this is supper!

This is an old time favorite.

This is not a "side dish for dinner" this is SUPPER!

Mom & I watch almost every day. Mom wants me to make it for her. Mr. Food will always be missed. Glad you are continuing the site. Keep up the good work. (:

This one of our favorite meals. never tried it with kielbassa but will now. Mr.Food always made cooking simple and good. miss him!

very anxious to try this,i know it will be delicios, i love all the ingredients. i miss Mr Food, he does have a nice replacement. don't want to miss the segment.

In our Polish house it's called Haluski, just cabbage, onions & homemade noodles fried in butter. salt & pepper to taste. yummy..

I cant wait to try it . We have Oneg (fellowship&pot luck dinner) every Sunday I can't wait to try this. I will dble the recipe, substitute with Turkey sausage, sliced 1/2 coins size and mrs.dash (salt) for those who have health issues but. I cant wait til Sunday

Instead of using the vegetable oil, try frying up some bacon and using that grease to saute the onions and cabbage. The crumble bacon in with the other ingredients. Delicious!

this was great, i used bacon, and ramen noodles

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Health benefits of cabbage

Cabbage, being a member of the cruciferous family, is brimming with nutritious elements and antioxidants. The levels of vitamin C found in cabbage put citrus fruits to shame. In addition, it has loads of vitamin K, iron, potassium, magnesium and phosphorus, all of which are required for a healthy body and mind.

So, our leafy friend plays the dual role of food and medicine with ease. No wonder, the humble cabbage features in all kinds of savory recipes that range from simple and rustic to stellar and gourmet.

You can cook and bake this versatile vegetable in myriad ways. The best way to retain all the nutrients is to eat it raw. If you&rsquore worried about germs and residue, blanch or steam cabbage for 8-10 minutes or sauté them for a few minutes using minimal oil.

Yes, you can definitely eat raw cabbage. But the possible presence of mold or worms poses a health risk. A safer way to eat raw is to rinse the cabbage leaves or soak them in vinegar water for 10 minutes. Rinse and pat dry before using it.

Rinse the cabbage head with water. Remove outer and damaged leaves. Scrub the cabbage with your hands. Quarter the head with a sharp knife. Soak the cabbage leaves in salted or vinegar water for 5-10 minutes. Chop, slice, grate or shred the cabbage as required.

Cabbage like any other vegetables is home to germs, mold and dirt. Soaking cabbage pieces in salted water or a vinegar water gets rid of these microorganisms and remove any dirt stuck to the leaves.

Depending on how fresh the cabbage is, you can soak it in salted water for 15 minutes to an hour. If you are using vinegar water, don&rsquot soak it for more than 5 minutes. Rinse the cabbage well.

A saucepan has to be brought to boil over high heat after filling with water.

As the water is boiling, bacon needs to be cooked in a skillet for 8 minutes and heat should be kept medium while stirring in an occasional way. (You can stop when the bacon becomes crisp)

It should be transferred to a plate that is lined with paper towels.

The drippings have to be reserved in the skillet.

Pasta must be cooked based on the instructions given on the package.

It should be drained well and you have to reserve 1 cup pasta cooking water.

Mushrooms must be added to the skillet and pepper and salt should be sprinkled over the mushrooms.

After increasing the heat to medium-high, mushrooms need to be cooked for 8 minutes by stirring occasionally. (You can stop when they become golden in color.

Then, cabbage has to be added and cooked for 4 minutes. (You can stop when cabbage wilts and starts to caramelize)

Half cup of the reserved pasta water and cream cheese must be added and stirred until it turns smooth.

Cooked pasta has to be folded in and cooked for 2 minutes. (You can stop when it is heated through)

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.

Season with salt and pepper.

Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot. Enjoy!

Recipe Variations

  • Add 1 cup sliced button, cremini, or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.
  • Before serving, add 1 cup cooked, crumbled, or diced bacon to the cabbage, onion, and noodles mixture.
  • After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well, and rewarm to serve hot.

How to Store Hungarian Cabbage with Noodles

  • While best eaten the same day it's made, leftovers can be stored in an airtight container, in the fridge, for up to two days.

Recipe Summary

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 medium red onions, very thinly sliced
  • 4 garlic cloves, minced
  • 2 pounds red cabbage, thinly sliced (8 cups)
  • 1 pound linguine
  • Salt and freshly ground pepper
  • 1 cup Greek feta cheese, crumbled (4 ounces)

In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.

Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.

How to Make Creamy Napa Cabbage Bacon Pasta

Ingredients You’ll Need

We use basic pantry ingredients and you can definitely use what you have in your fridge to make it work.

  • Onion
  • Napa cabbage
  • Mushrooms
  • Bacon
  • Penne pasta (or other short pasta)
  • Cheese
  • Panko (Japanese breadcrumbs)
  • Bechamel sauce (white sauce) – butter, flour, and milk

To make it vegetarian, just leave out the bacon and add in more mushrooms. A mix of mushrooms such as portobello, king oyster and shiitake will pack a lot of umami punch! Feel free to add in nutritional yeast for extra flavors and nutrients.

Quick Overview of Cooking Process
  1. Cook bacon and onion in butter.
  2. Add flour and milk to make the bechamel sauce (white sauce).
  3. Add napa cabbage and mushrooms and cook them in the white sauce.
  4. Combine with cooked pasta and sprinkle cheese on top.
  5. Finish in the broiler to give a nice char for the cheesy topping.
  • Don’t skimp on the butter – It is the base for making a creamy white sauce.
  • Cook the flour in the butter on low heat – This will avoid raw flour taste in the white sauce. Keep stirring and don’t burn it.
  • Slowly and gradually add milk – It is very important to incorporate a small amount of milk into the butter/flour mixture to avoid lumps.
  • Cook napa cabbage, covered, in the white sauce on low heat – We will make the smooth creamy white sauce first before adding the napa cabbage and mushrooms. Once the sauce is ready, make sure to put the lid on, and cook on low heat. The moisture inside the pan will keep the white sauce from drying and burnt.
  • Reserve some pasta cooking water – When you make pasta, it’s always best to reserve some pasta water to loosen up the pasta and sauce.
  • Love crunchy topping? – Use panko! Panko gives a beautiful crunch.

If you have some leftover napa cabbage on hand, try this. You can’t go wrong when combined it with pasta, creamy sauce and cheese baked to the perfection.

Other Pasta Recipes You May Enjoy

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Pasta Bake with Cabbage

Preheat the oven to 200°C (approximately 400°F). Butter a casserole dish.

Scald tomatoes in hot water, drain, rinse in cold water, drain again, peel, quarter, core and dice finely. Trim mushrooms and cut into pieces. Cook pasta in a pot of boiling salted water according to package directions until al dente and drain. Peel shallot and garlic, chop and sauté briefly with the mushrooms in a pan with hot oil. Remove from heat. Rinse cabbage, trim and cut into strips. Blanch cabbage in boiling salt water for 1-2 minutes. Drain, rinse with cold water and drain. Arrange cabbage on the bottom of the prepared casserole dish. Then spread mushrooms and tomatoes over cabbage and season with salt and pepper. Top with pasta. In a bowl mix cream with crème fraîche, eggs and half of cheese and pour over pasta and vegetables. Top with remaining cheese and pieces of butter. Bake in the preheated oven for 25-30 minutes until golden brown.

Pasta With Cannellini Beans, Cabbage and Bacon

Beans and bacon are a classic combination. Here they join with pasta and Napa cabbage to make a rustic dish that comes together in 20 minutes. This is also a great example of how a little bit of bacon goes a long way.

The bacon is a key seasoning ingredient, so choose a brand with a deep, smoky flavor.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


Cook the pasta according to the package directions.

Meanwhile, heat a large nonstick braising pan or skillet over medium-high heat. Add the bacon cook, stirring occasionally, for about 4 minutes, until some of the bacon's fat is rendered. Add the onion cook, stirring, for 3 to 4 minutes, until the onion softens and the bacon starts to brown around the edges.

Add the beans, cabbage and broth. Season lightly with salt and pepper, stirring to incorporate. Cover once the liquid comes to a boil, reduce the heat to medium and cook, stirring once or twice, for 5 to 7 minutes or until the cabbage is tender. Taste, and adjust the seasoning as needed. Remove from the heat.

Drain the pasta add it to the bean and cabbage mixture, stirring to incorporate.

Serve warm, drizzled with a little oil, if desired. Pass the cheese and a black-pepper grinder at the table, if desired.