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Caramelized Cabbage and Parmesan Pasta Casserole
Savor the delightful harmony of caramelized cabbage and creamy parmesan in this comforting pasta casserole that brings a gourmet touch to your dinner table!
Ingredients
- 1 medium head green cabbage, shredded
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 pound pasta (like penne or fusilli)
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, salt, pepper, and red pepper flakes, cooking for another minute.
Add the shredded cabbage and cook for 10-15 minutes, stirring occasionally, until caramelized and tender.
While the cabbage is cooking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a separate bowl, combine vegetable broth, heavy cream, and half of the Parmesan cheese.
In a large mixing bowl, combine the cooked pasta with the caramelized cabbage mixture, broth-cream mix, and half of the mozzarella cheese. Mix well.
Transfer the mixture to a greased 9x13-inch baking dish.
Top with remaining mozzarella, Parmesan cheese, and breadcrumbs.
Bake for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven, sprinkle with fresh parsley, and let it sit for 5 minutes before serving.
Kitchen Tools
- Large skillet
- Pot for boiling pasta
- Mixing bowls
- 9x13-inch baking dish
- Cooking spoon
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it a day in advance, cover it, and refrigerate. Just add a few extra minutes to the bake time.
Penne, fusilli, or any short pasta will work wonderfully. Just avoid long strands like spaghetti.
Yes, this casserole freezes well for up to 3 months. Make sure to cool it completely before freezing.
Absolutely! It's a hearty dish that can be portioned into individual servings for easy reheating.
Caramelizing the cabbage properly will help sweeten it, eliminating any bitterness. Cook it until golden brown!