This version of cabbage spaghetti leans into comfort. The cabbage is sliced thin and cooked slowly, then coated in tomato paste that clings to every strand. What starts as a humble vegetable turns rich, savory, and deeply satisfying without pretending to be anything else.
Tomato paste changes everything here. It brings depth, color, and warmth, transforming cabbage into something that feels familiar and grounding. This is the kind of dish that comes from making the most of what you have a single vegetable, a pantry staple, and a little patience.
In the Let’s Veg lifestyle, this recipe represents resourcefulness and honesty. No pasta. No substitutes. Just vegetables cooked well, proving that simple food can still feel complete.
Cabbage Spaghetti
Cabbage spaghetti is a simple pasta dish made with tender sautéed cabbage, olive oil, and garlic for an easy vegetable-forward meal.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Remove outer leaves and core.
- Slice cabbage very thinly into long, spaghetti-like strands.
- Heat olive oil in a wide pan over medium heat.
- Add onion and a pinch of salt.
- Cook 5–6 minutes until soft and lightly golden.
- Add garlic and cook 30 seconds.
- Add Tomato Paste
- Stir in tomato paste and cook 1–2 minutes, letting it darken slightly and coat the pan.
- Add cabbage to the pan.
- Season with salt and pepper.
- Cook 10–12 minutes, stirring gently, until cabbage is tender, silky, and fully coated.
- Add a splash of water if needed to prevent sticking.
- Taste and adjust seasoning.
- Serve warm with optional toppings.
Nutrition
Notes
Deeper flavor: let the tomato paste cook before adding cabbage
More richness: finish with a drizzle of olive oil
Grow-it-yourself: cabbage stores well and lasts months
Serve with: beans, eggs, or roasted vegetables