Who knew pasta with Savoy cabbage could be so irresistible? This creamy, bacon-infused Savoy Cabbage Pasta takes comfort food to a whole new level. Don't judge it until you try it: we are sure you will fall in love with every delicious bite of this easy and hearty dish.
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Do you feel that cabbage is somewhat underrated? Us too! It is nutritious, delicious and... cheap - perfect for side and main course recipes.
If you are looking for more inspiration to cook with various types of cabbage, maybe we can tempt you with our Savoy Cabbage Risotto With Bacon, Roasted Cabbage Wedges With Chimichurri or Lithuanian Cabbage Rolls. Looking for a side dish? Try our Stir-Fried Savoy Cabbage or Slow Cooker Red Cabbage!
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Did you know that cabbage can actually replace pasta for a low-carb option? Try our Creamy Cabbage Alfredo, and you'll be convinced!
Ingredients and Substitutes
- pasta: choose your favourite pasta shapes, short pasta (like penne or farfalle pasta) and noodle-style pasta (like linguine or tagliatelle) will work great here.
- olive oil: or other neutral oil suitable for cooking.
- bacon lardons or pancetta: smoked or unsmoked.
- onion: may be replaced with shallots.
- garlic clove.
- crushed fennel seeds: optional. You may use caraway or cumin seeds too.
- Savoy cabbage: you will need about half of a small Savoy cabbage to serve two people. Green cabbage works well too.
- dry white wine: may be replaced with vegetable broth (or chicken broth) and a couple of tablespoons of lemon juice.
- crème fraîche: may be replaced with gull-fat sour cream or heavy cream.
- parmesan cheese: or other Italian-style hard cheese.
How To Shred Savoy Cabbage For This Pasta Dish?
1. Prepare Your Cabbage: Remove any damaged outer leaves and rinse the Savoy cabbage thoroughly under cold water.
2. Cut into Quarters: Using a sharp knife, cut the cabbage into quarters through the core.
3. Remove the Core: Slice out the thick core from each quarter.
4. Finely Shred: Place a quarter flat side down on a cutting board. Use your sharp knife to slice the cabbage into thin, fine shreds. Repeat with the remaining quarters.
5. Ready To Cook: Your finely shredded cabbage is now ready to be used in this pasta dish.
Step-By-Step Method
1. Place the pancetta cubes in a large skillet and cook over medium heat until brown and crispy. Remove them from the pan, and place them on a small plate lined with paper towels to absorb bacon fat. Set aside for later. Reserve the frying pan.
2. Cook pasta following the instructions on the packet in a large pot of salted water. Make sure it is cooked al dente. Reserve about 80 ml (⅓ cup) of starchy cooking water before you drain the pasta.
3. To the bacon pan, add the olive oil, onions, garlic, crushed fennel seeds and a pinch of salt. Cook over low-medium heat for 6-7 minutes until the onion starts to soften.
4. Add the sliced cabbage and stir for 3-4 minutes to combine.
5. Increase it to medium-high heat and pour in the wine. Let it bubble until almost all of it evaporates. Then stir in the creme fraiche. Take it off heat and stir in half of the parmesan.
6. Once the pasta is cooked and drained, add the pasta to the cabbage mixture alongside the crispy bacon and stir over low heat just enough to combine. Use the reserved pasta cooking liquid to loosen the sauce if needed, and season with salt and black pepper, if needed.
7. Serve immediately with the remaining parmesan on top and garnish with fresh parsley or chilli pepper flakes.
What To Serve Savoy Cabbage Pasta With?
This creamy pasta with Savoy cabbage can easily stand alone as a main dish. It's creamy, full of carbs and utterly delicious. But if you fancy some side dishes we suggest some garlic bread and a nutritious vegetable side dish, like Courgette Ribbon Salad or Green Bean and Cherry Tomato Salad.
Storage and Reheating
Cool your Savoy Cabbage Pasta to room temperature, then store it in an airtight container in the fridge for up to 2 days. You can reheat it in a microwave or in a small saucepan with a splash of water, but note that pasta won't be al dente after reheating.
This pasta doesn't freeze well.
More Creamy Pasta Recipes To Try Next Time
Savoy Cabbage Pasta With Bacon
Ingredients
- 160 g (2⅔ cups) pasta
- 1 tablespoon olive oil
- 100 g (3.53 oz) bacon lardons or pancetta
- 1 onions finely chopped
- 1 garlic clove thinly sliced
- 1 teaspoon crushed fennel seeds optional
- ½ Savoy cabbage (about 200g) cored, leaves very thinly sliced
- 120 ml (½ cups) dry white wine
- 120 g (½ cups) crème fraîche
- 20 g (4 tablespoon) parmesan finely grated
Instructions
- Place the pancetta cubes in a large frying pan and cook over medium heat until brown and crispy. Remove them from the pan, and set aside for later. Reserve the frying pan.
- Cook pasta following the instructions on the packet in a large pot of salted water. Reserve about 80 ml (⅓ cup) of starchy water before you drain the pasta.
- To the bacon pan, add the olive oil, onions, garlic, crushed fennel seeds and a pinch of salt. Cook over low-medium heat for 6-7 minutes until the onion starts to soften.
- Add the cabbage and stir for 3-4 minutes to combine.
- Increase the heat to medium-high and pour in the wine. Let it bubble until almost all of it evaporates. Then stir in the creme fraiche. Take it off heat and stir in half of the parmesan.
- Once the pasta is cooked and drained, add the pasta to the cabbage mixture alongside the crispy bacon and stir over low heat just enough to combine. Use the reserved pasta water to loosen the sauce if needed.
- Serve immediately with the remaining parmesan on top.
Nutrition
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