Caramelized Cabbage and Lemon Pasta
A simple spring-style pasta with caramelized cabbage, sweet onion, and lemony parsley. Great for March in Washington because cabbage is in season, affordable, and flavorful.
Back to full listIngredients
- Green Cabbage 1 lb $0.59/lb sale
- Jumbo Yellow Onions 1 medium $0.99/lb
- Garlic 2 cloves $0.69 each
- Fresh Organic Lemon 1 $1.29 each
- Parsley 2 tbsp chopped $1.29 each
- dried pasta (pantry) 6-8 oz pantry
Instructions
- Bring a pot of salted water to a boil for 6-8 oz dried pasta from pantry.
- Thinly slice 1 lb green cabbage and 1 medium yellow onion. Mince 2 garlic cloves. Zest and juice 1 lemon.
- Heat 2 tbsp oil in a large skillet over medium-high heat. Cook onion and cabbage with a pinch of salt for 10-12 minutes, stirring often, until softened and browned at the edges.
- Add garlic and cook 30 seconds more.
- Cook pasta until al dente; reserve 1/4 cup pasta water and drain.
- Add pasta to the skillet with lemon zest, half the lemon juice, and a splash of pasta water. Toss until glossy.
- Finish with chopped parsley and extra lemon juice to taste.
Cook time: 35 minutes
Estimated cost: $8-12 plus pantry pasta
Health notes: Budget-friendly and fairly light; cabbage adds fiber and bulk so the dish feels hearty without a heavy sauce.
Drink pairing: Unoaked Chardonnay