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Cabbage and Pasta

Cabbage and Pasta

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Susan Leckrone

Susan Leckrone

A wonderfully tasty and easy cabbage side dish. Perfect for backyard barbeques or a complement to pork chops.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 32.2 g
  • 49%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt the butter in a skillet 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

LIZZYG2
73

LIZZYG2

10/22/2004

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!

NANETTE
35

NANETTE

5/25/2004

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

dnsecooks
27

dnsecooks

1/21/2011

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!

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