Angel hair pasta with cabbage and onions
If you follow my other articles and recipes then you probably have noticed that I’ve been writing about cabbage lately. Why? Well, I am on a mission to be healthier and happier and I’ve discovered that cabbage holds quite a lot of health benefits (not to mention it’s surprisingly delicious)! So, I had one of my “sparks of inspiration” which is what I like to call it when I suddenly can see, taste, and fully imagine a recipe in my mind. These “sparks of inspiration” have led me to cooking binges, like this one!
Angel hair pasta with red onions and cabbage (recipe from yours truly!)
- 1 cup chopped cabbage
- ⅓ cup chopped red onion
- About half a box of Angel hair pasta
- ½ cup of butter (can substitute for a few tablespoons of olive oil)
- Salt and pepper to taste
- Garlic powder optional
- Cook angel hair pasta as per package instructions (bring a pot of water to a boil, add pasta, stir occasionally and boil about 7 minutes until al dente).
- While your pasta is going, start your cabbage. Melt your butter in a large frying pan (or heat your olive oil if you’re substituting). Add your chopped cabbage and chopped red onion to the frying pan and stir to evenly coat with butter (or olive oil). Add more butter (or more olive oil) if need be.
- Allow cabbage and onions to cook down a little, not to the point of wilting.
- Season your cabbage mixture with salt, pepper, and garlic to taste. Additional seasonings can be added per your preference.
- Once your pasta is tender and al dente, drain and return the angel hair pasta to the pot.
- Once your cabbage mixture is heated, evenly coated, seasoned, and tender, add it to the pot of angel hair pasta.
- Toss to evenly mix the vegetables with the pasta and to coat the pasta in the butter (or olive oil).
- Add more seasoning if needed
- Garnish with parsley if desired and serve warm!
I was pleasantly surprised by this light and flavorful pasta dish. I enjoyed a small bit for lunch after I made it and decided to freeze the rest as a side dish for a future meal.
If you’re Polish, you may be familiar with a dish called Haluski. This recipe uses egg noodles instead of the angel hair pasta that I used in mine. But, there are similarities between the dishes.
Haluski – Cabbage and Noodles
- 1 (16 ounces) package medium-wide egg noodles1 cup butter, divided
- 2 large onions, chopped
- 2 small heads cabbage, cored and cut into 1-inch pieces
- salt and ground black pepper to taste
- 1 tablespoon water, or as needed (optional)
- Preheat oven to 300 degrees F (150 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
- Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
- Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
- Bake in the preheated oven until golden brown on top, 30 to 40 minutes.