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A serving of creamy caramelized cabbage pasta in a bowl.

Creamy Caramelized Cabbage Pasta with White Wine

This creamy pasta dish features tender, deeply caramelized cabbage infused with garlic and shallots, finished with a luscious white wine cream sauce and Parmesan cheese. A comforting and flavorful meal perfect for any night.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 550 kcal

Equipment

  • Large, deep skillet or Dutch oven

Ingredients
  

Main Ingredients

  • 1 medium head green cabbage about 2-2.5 lbs, cored and thinly sliced
  • 2 tablespoons olive oil plus extra for finishing
  • 2 tablespoons unsalted butter
  • 1 large shallot or 1/2 small onion, finely minced
  • 2-3 cloves garlic minced
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc, optional
  • 1 cup heavy cream
  • 1/2 cup pasta water reserved
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 teaspoon nutmeg freshly grated if possible
  • Salt to taste
  • Freshly ground black pepper to taste
  • 12 ounces short pasta about 3/4 box, such as orecchiette, cavatappi, or campanelle

Garnish (Optional)

  • Fresh parsley or chives chopped
  • Red pepper flakes for a hint of heat

Instructions
 

Caramelize the Cabbage

  • Heat olive oil and butter in a large skillet, then add thinly sliced cabbage and a pinch of salt. Cook for 20-30 minutes until golden brown and tender, then stir in minced shallot for 3-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Deglaze (Optional)

  • If using, pour in white wine and scrape up any browned bits; simmer until the liquid is almost fully evaporated (3-5 minutes).

Cook the Pasta

  • While the cabbage cooks, prepare pasta according to package instructions until al dente, reserving about 1 cup of starchy pasta water before draining.

Make the Cream Sauce

  • Reduce heat to low, then pour in heavy cream and nutmeg, stirring to combine with the caramelized cabbage.

Combine and Finish

  • Add cooked pasta directly to the skillet with the cabbage and cream sauce, then add 1/2 cup reserved pasta water and grated Parmesan cheese. Toss everything together, adding more pasta water as needed, until the sauce beautifully coats the pasta and is creamy but not watery.

Season and Serve

  • Taste and adjust seasoning with salt and pepper, then serve immediately, garnished with extra Parmesan, fresh herbs, or red pepper flakes.

Notes

Caramelizing cabbage takes time but yields incredible flavor. Ensure your skillet is large enough to allow the cabbage to cook down properly. Don't overcrowd the pan. The white wine adds a nice depth of flavor, but can be omitted for an equally delicious alcohol-free version. Adjust seasoning to your preference, especially the salt as the Parmesan cheese also contributes saltiness.