The vegan cabbage and pasta recipe is my choice for lunch, an easy and delicious dish, a recipe and a combination of two ingredients specific to Eastern Europe.
Table of Contents
In our culinary culture, we have countless recipes for pasta, along with a specific ingredients such as sheep’s cheese, cottage cheese, nuts, poppy seeds, breadcrumbs, milk …. But for me, pasta with cabbage is my favourite dish.
Only Two Ingredients
Exactly, we need only two ingredients, as the title suggests, cabbage and pasta. As for the cabbage, we can use almost any type of white or green cabbage we find in markets or you have at home; I used one sweetheart cabbage.
The second ingredient is pasta, but not of any kind, they are pasta in a square shape about 0.5-1 inches wide, and you can find them in many stores. From this, we need 400 g, enough for three generous servings.
If you still can’t find something like this, you can use farfalle or lasagna pasta that you break into pieces.
Preparing the Ingredients
The only thing we need to do before we start cooking is to chop the cabbage. And because in this recipe, I need finely chopped cabbage, I decided to pass it through a grater after cutting it in half.
Now that the ingredients are ready, we start cooking.
How to Make the Vegan Cabbage and Pasta Recipe?
Soak the Cabbage
In a soup pot, I heated 50 ml of sunflower oil, in which we fried a spoonful of caraway seeds for about a minute.
I added three tablespoons of sugar and two tablespoons of sea salt, mixed with a wooden spoon and then added chopped cabbage.
Let the cabbage drop and fry a little, stirring quite often, until it changes colour a little and becomes a little yellow. Then add about 100 ml of hot water and simmer for about 30 minutes until the cabbage is done.
Until the cabbage is cooked, boil the pasta in salted water for one minute less than the recommended cooking time on the package.
We do this because the pasta will continue to be made even after we put them over the cabbage, and we don’t want them to be overcooked. After they have boiled, drain the water in a strainer and put them over the cabbage.
Mix All
Mix them lightly, season with a teaspoon of freshly ground black pepper and after 1 minute of cooking over low heat, and it can be served.
And look how easy it was to cook the vegan cabbage and pasta recipe!
Serving
This delicious dish is served on a flat plate sprinkled with more freshly ground pepper on top, and it’s so good!
If you liked this vegan cabbage and pasta recipe, on our blog, you would find other tasty recipes from cabbage, such as:
- Best Cabbage Soup Recipe
- Sauerkraut Sausage Soup Recipe
- Cabbage Soup With Pork Meat
- Frankfurter Soup With Savoy Cabbage and Potatoes
- Best Stuffed Cabbage Rolls Recipe
- Delicious Cabbage Casserole Recipe
- Best Sauteed Savoy Cabbage Recipe
Subscribe to our blog to be up to date with our new recipes, and don’t forget to follow us on our Facebook, Twitter, Instagram and Pinterest pages.
Vegan Cabbage And Pasta Recipe
Equipment
- 2 Soup Pot
Ingredients Â
- 1 piece sweetheart cabbage
- 400 g square pasta
- 50 ml sunflower oil
- 1 teaspoon caraway seeds
- 3 teaspoons sugar
- 2 teaspoons sea salt kosher
- 100 ml water warm
- 1 teaspoon ground pepper freshly ground
InstructionsÂ
- Cut the cabbage in half and then grate it.
- In a soup pot, I heated 50 ml of sunflower oil in which we fry a spoonful of caraway seeds for about a minute. Add the sugar and the sea salt, mix with a wooden spoon and then add the chopped cabbage. Let the cabbage drop and fry a little, stirring quite often, until it changes colour a little and becomes a little yellow. Then add warm water and simmer for about 30 minutes until the cabbage is done. Boil the pasta in salted water and boil them for one minute less than the recommended cooking time on the package.
- Drain the pasta in a strainer and put them over the cabbage. Mix them lightly, season with a teaspoon of freshly ground black pepper and after 1 minute of cooking over low heat, it can be served.
- This delicious dish is served simply, on a flat plate sprinkled with more freshly ground pepper on top.
