Creamed Cabbage Spaghetti


You may have grown up, like me, viewing cabbage only as a side vegetable. Whether it be an accompaniment to a vegetarian sausage or a roast chicken ( 😦 ) – it was just that, an accompaniment.


Luckily for me, I had this fascination with food, ingredients and recipes that led me to find much inspiration outside of the traditional ‘protein and two veg’ attitude to food which is still the most common make up of a dinner plate. Food writers such as Nigel Slater andΒ Jane Noraika introduced me to the idea of unlikely stars of the meal, breaking away from the notion that vegetables were just mere side dishes.


This pasta dish celebrates the humble cabbage and makes it centre stage. The beauty is, cabbage or greens are always in season in some variety throughout the year so this dish can be made just as in line with natural produce calendars in wintry December as in summery July.


Ingredients: Serves 2

  • Half a head green cabbage (or other cabbage or greens), thinly shredded
  • 10g/2 tsp vegan spread
  • 1 tsp vegetable stock paste or powder or a stock cube
  • 1 onion, sliced thinly into half moons
  • 10g/1 tbsp flour
  • 200ml/3/4 cup + 1 tbsp soya or almond milk, warmed.
  • 1tsp freshly cracked black pepper
  • 200g dried spaghetti
  • salt
  • 1 clove of garlic



  1. Bring a large pan of water to a boil and add a generous amount of salt, crush the garlic clove with the side of a knife and drop it in the water. When boiling, add the cabbage. After 5 minutes, add the pasta.
  2. Meanwhile in a medium pan over a low-medium heat, melt the spread and stockpaste then add the onions and cook for 5 minutes to soften.
  3. Add the flour and stir briskly to combine with the onions for a minute then gradually whisk in the milk to make a smooth sauce. Add a pinch of salt and the pepper and cook until thickened.
  4. Drain the cabbage and pasta when the pasta is cooked al dente, reserving a little of the starchy cooking water and discard the garlic. Add the sauce to the pasta and coat, adding Β a little of the water to help coat the pasta.
  5. Serve with extra cracked black pepper.


This entry was posted in Egg-free, Mains, Pasta, vegan, Vegetarian and tagged , , , , , , . Bookmark the permalink.

37 Responses to Creamed Cabbage Spaghetti

  1. sophiazerg says:

    I love the idea, and it looks so delicious.

  2. interesting idea, it looks really good πŸ™‚

  3. This looks delicious! Great way to work healthy food into a pasta dish : Can’t wait to try!!


  4. dweezer19 says:

    Thanks. Maybe this is a way I could eat cabbage on New Years! Not a big fan of it if it is boiled too long. This looks tasty. I know people who would love it!

    • Poppy says:

      No it’s not nice when over boiled! I like it quite soft in this recipe but not overcooked so that it is mushy and smelly,but you can cook it to your liking! πŸ™‚

  5. dweezer19 says:

    Reblogged this on Costa Rica Tropical Affair and commented:
    I have not typically been a fan of cooked cabbage but this looks absolutely yummy, and I know some real cabbage fans; so you guys try it out and let me know what you think!

  6. To be honest, my mom rarely cooked cabbage when I was growing up and I rarely cook it now. I’m not sure why, but this dish looks lovely and delicious so maybe that needs to change. Celeste PS – Thanks for the link, I really appreciate it.

    • Poppy says:

      You’re welcome, your protein info was a great illustration of the point I was trying to make!
      I think cabbage can be seen as boring and I found that too, that’s why I played with it and now love it and it’s always around! I LOVE it with LOADS of black pepper! Yum! πŸ™‚

  7. Amy says:

    Looks delish!! Making me hungry! πŸ™‚

  8. Lauzan says:

    Hi Poppy, do you mind if I use your Nutritional Facts idea on my blog? I really love it…

  9. Jane Doe says:

    I would have never thought of this combination. Thanks for sharing πŸ™‚

  10. So unusual! Which usually translates into: hmmm, that doesn’t sound good at all ;-)! But I think this recipe sounds delicious!

  11. – I find this dish very delectable! πŸ˜› I do cook with cabbage, and you have inspired me, maybe one of these days, I shall introduce Iranian cabbage rice.
    – I have some questions for you… doesn’t cabbage get over cooked when you put the pasta 5 min later? (It takes pasta another 12 min to cook right?)
    – In Japanese cook books, (depending on the water volume), to boil cabbage or cauliflower (to avoid their cooking smell), suggest to dissolve 1 tbsp of flour in pot’s cold water and then bring to boil (you need to watch it so it wouldn’t overflow) and then add cabbage/cauliflower.
    – Based on my two comments above, I was wondering, how about adding the cabbage half way after pasta is boiling (already some starch released by the pasta). What do you think? How long did it take for the cabbage to cook, to be soft enough for the pasta? Appreciate your input. Thanks Poppy! πŸ˜€

    • Poppy says:

      Hi Fae, thank you for your comment. Iranian cabbage rice sounds delicious, please do introduce it one day!
      Interesting about the addition of flour, I have never heard of that before.

      As for the cooking of the cabbage, I think it depends on the type of cabbage you’re using, obviously the softer leaved varieties cook quicker. I used a hard green cabbage and felt (after making it the first time) that it needed a head start before adding the pasta (I cook my pasta for around 8 minutes on a hard boil for al dente). The cabbage did not overcook or have that overcooked cabbage smell, however it was very soft which was what I was aiming for, for a silky pasta.

      Of course, as you will know with all recipes and cooking in general, you need to use judgement and instinct.

      Hope that is helpful?! Poppy πŸ™‚

      • Thank you Poppy! Yes, it was helpful… and I totally agree with one needing to use judgement, instinct and maybe some adjustments depending on the ingredient, when it comes to cooking in general.
        Thanks again for your prompt response!!! πŸ˜€

      • Poppy says:

        You are always most welcome Fae πŸ™‚

  12. Thanks for the idea. This is a recipe I can play with to create something low calorie.

  13. Ally says:

    Oh I am a big fan of cabbage. This looks great!

  14. Interesting recipe. I often cook with cabbage, but I usually prefer to saute it very quickly on a very high heat so it caramalises slightly but retains a little bite. I’ve never cooked pasta in the same pot as anything but salted water, but I like the idea of using just of one pot. Sure saves on cleaning up πŸ™‚

    • Poppy says:

      Yes I like to simplify things to save on time and washing up! However, the idea of caramelised cabbage running through the pasta sounds divine! I will have to give that a go! Thank you πŸ˜€

  15. Riddhi says:

    Not a huge fan of cabbage but a huge pasta-lover so this seems like THE recipe to start with! πŸ™‚

  16. This looks absolutely amazing… Gonna try it soon… πŸ™‚

  17. ohlidia says:

    What a great idea!

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