A delicious and simple cabbage side dish. Perfect as a side dish for pork chops or for backyard barbecues.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) package farfalle (bow tie) pasta
- 1 cup butter
- 1 medium head cabbage, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 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.
- 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.
- In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.
Nutrition Facts
| Calories | 520 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 20 g |
| Sodium | 443 mg |
| Sugars | 8 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Made this several times before ..we all love it. Tonight I’m adding in carrots, potatoes, mushrooms and hot dogs…. Easy lovable meal
So tasty and simple! Cut the butter to a 1/4C with olive oil and added some ham, but otherwise we made it according to the recipe. A great, easy, cheap weeknight meal.
Good side to meatloaf. In fact, i mashed my meat and put it into the pasta. I used 2 tablespoons of margerine, used a bag of prepackaged coleslaw, and added chicken broth, parm, bacon, and franks hot sauce.
Excellent! All I added was a few more spices. Everyone added some parm cheese and salt and pepper to taste to their plate. Very easy and tasty. Great way to use up extra cabbage from the garden. We ate this by itself with some garlic bread but it would also make a great side dish for pork chops/roast. Will be making again. Maybe next time I will add some tomato for extra flavor and color. Thanks for the idea!
I cut the butter in half.
This was amazing! I’m sorry some people didn’t enjoy, but I absolutely did. This is a ‘less is more’type of recipe. I used purple cabbage because I had it and needed a recipe to use it all. It required more cook time to get the cabbage tender, but came out great. I also used black bean penne pasta instead.
Very easy and delicious. Added a little extra seasoning. Will make again!
I have made this dish on multiple occasions, and it never disappoints.
This didn’t sound good, but i tried it because I had the ingredients & had read the rave reviews. My whole family of pick eaters loved it, going back for seconds. It was such a hit that it will be a regular for us. Cheap, easy, & tasty! I followed the recipe except used a little more seasoning and a little less butter. Made an onion & garlic free version for my husband, and even that one was yummy.
I couldn’t believe I liked cabbage & pasta together, for some reason. I didn’t. I LOVED IT!! It was AWESOME! Next time, we’re kicking up the spice!
I have made this a few times now and it is very tasty but I did end up reducing the amount of butter. I also ended up adding smoked sausage making a meal out of it.
Made as written, but it doesn’t need so much butter.
I made it for side dish to go with pork roast. I couldn’t stop eating it
Needs caraway to make this perfect. Sometimes I saute mushrooms too.
Only addition was an Italian eggplant sausage link by Field Roast
I make this dish all the time (Slovak heritage) but a little differently. Browning the butter and onions in a large skillet like my grandmother did adds a lot of flavor. I then add shredded cabbage and fry the mix until the cabbage is a golden color. Add the drained pasta and toss until the pasta is well coated.
I can’t fault the recipe. I also can’t help but alter things. I added diced sauteed Jalapeno pepper to the vegetable mix. I used 2-3 tablespoons butter, some Olive oil and some bacon fat. Makes for a tasty mix. I like complete meals so I put in chopped Turkey Kielbasa.
This is a wonderful polish dish ( Huluchski)my mother in law taught me how to make. The flavor really comes out when cabbage is cut and simmered correctly. This dish is not to be rushed, the final stage is making home made doughy noodles and dropping them in boiling salted water while cabbage is cooking, drain and combine when cabbage is almost melt in your mouth soft. We use 1/4 cup butter, salt and pepper only. Everyone wants it whenever they stop by.
Good recipe, but I added just two more things to it: a small piece of chili to fry with the onions, garlic and cabbage, as it gives a little bit of kick, and I also mixed in PASTA WATER when adding pasta to the pan. It perfectly combines everything together and gives the pasta a smooth texture.
I followed the recipe exactly and it was great, but it was a lot of food. If you make it as a side dish, its enough for 6 people and as a main dish, I would say about 3-4 people. I will make it again for sure and just adjust the amounts.
I halved the recipe and used only 2 tablespoons of unsalted butter. I followed recipe exactly but needed to add about 1 1/2 cups of unsalted chicken stock to keep in moist. A tip for the cabbage…cut out the larger ribs as they take longer to soften and required an additional 10 minutes to cook.