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Caramelized Cabbage and Parmesan Pasta Casserole
Indulge in the savory richness of Caramelized Cabbage and Parmesan Pasta Casserole, a delightful dish that marries the sweetness of caramelized cabbage with the creamy goodness of Parmesan.
Ingredients
- 1 medium head of green cabbage, shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 12 ounces pasta (penne or fusilli)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the shredded cabbage and sauté until it turns golden brown, about 15-20 minutes.
Stir in the garlic, salt, pepper, and red pepper flakes. Cook for an additional 2-3 minutes until fragrant.
In a large pot of salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the sautéed cabbage mixture, cooked pasta, heavy cream, Parmesan cheese, mozzarella cheese, parsley, and lemon juice. Mix until everything is well combined.
Transfer the mixture to a greased casserole dish and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
Allow to cool slightly before serving.
Kitchen Tools
- Large skillet
- Pot for boiling pasta
- Casserole dish
- Mixing bowl
- Wooden spoon
Chef's Tips
Troubleshooting
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Nutrition Facts
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Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can assemble it ahead of time and refrigerate it before baking.
Yes, substitute the cream with a plant-based cream and use nutritional yeast instead of cheese.
Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
Yes, this casserole can be frozen before baking for up to 2 months.
It pairs well with a mixed green salad or steamed vegetables.