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A serving of creamy caramelized cabbage pasta in a bowl.

Creamy One-Pan Caramelized Cabbage and Onion Pasta

This creamy one-pan pasta dish features tender caramelized cabbage and onions, short pasta cooked directly in a flavorful broth, and a rich, cheesy finish. It's a comforting meal that's easy to make and clean up.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people

Equipment

  • Large, deep skillet
  • Lid

Ingredients
  

Main Ingredients

  • 1 tbsp olive oil or butter
  • 1 medium head green cabbage about 2 lbs/900g, very thinly sliced
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 1 tsp caraway seeds optional but highly recommended
  • 1/2 tsp red pepper flakes optional
  • 1 diced tomatoes 14.5 oz/410g can, undrained
  • 4 cups vegetable broth or water 960ml
  • 8 oz short pasta 225g, e.g., rotini, penne, cavatappi
  • 1/2 cup heavy cream or dairy-free cream alternative 120ml
  • 1/2 cup grated Parmesan cheese or nutritional yeast for dairy-free, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or dill chopped, for garnish (optional)

Instructions
 

Caramelize Cabbage and Cook Pasta

  • Heat oil or butter in a large skillet and sauté thinly sliced cabbage and onion for 15-20 minutes until soft and golden.
  • Stir in minced garlic, caraway seeds, and red pepper flakes; cook for 1-2 minutes until fragrant.
  • Add undrained diced tomatoes and vegetable broth, then bring the mixture to a simmer.
  • Stir in uncooked short pasta, cover, and cook on medium-low for 10-12 minutes, stirring occasionally, until pasta is al dente and liquid is absorbed.
  • Remove lid, stir in heavy cream and Parmesan cheese, and cook for 2-3 minutes until the sauce thickens.
  • Season with salt and pepper to taste, then garnish with fresh parsley or dill and serve with extra Parmesan.

Notes

Caramelizing the cabbage and onions thoroughly is crucial for developing the deep, sweet flavor in this dish. Don't rush this step! For a spicier kick, increase the amount of red pepper flakes. Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.