Red Cabbage Pasta

red cabbage tossed with linguine and feta cheese, served on a gray plate.

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5 from 2 reviews

This delicious Red Cabbage Pasta recipe is an easy way to enjoy this nutritious vegetable. Excellent paired with a white wine blend.


  • 4 tablespoons extra virgin olive oil, divided
  • 1 large onion or 2 small onions, chopped (3 to 4 cups chopped onion)
  • 4 cloves garlic, minced
  • 6 cups red cabbage, chopped into thin slices
  • 1/2 cup feta cheese plus additional for serving
  • 12 ounces pasta – we prefer long shapes such as linguine or bucatini for this recipe
  • 1 tsp balsamic vinegar (optional)
  • salt and pepper to taste


  1. Heat 3 tablespoons olive oil in a large skillet, on medium heat. Next, add the onions, cooking on medium and stirring occasionally, for about 1o minutes until the onions have started to soften. Stir in the garlic, cook for another minutes.
  2. Add the cabbage to the skillet, along with the remaining olive oil. Add a pinch of salt. Stir to thoroughly combine the onions and cabbage. Cover the pan, and cook on medium low for 15 to 20 minutes, until the cabbage has softened.
  3. Begin boiling a pot of water after adding the cabbage. Cook the pasta according to package instructions. 
  4. When the pasta is done cooking, drain and toss immediately with the red cabbage mixture. Stir in the feta cheese and balsamic vinegar, if using. Add salt and pepper to taste.
  5. Plate the pasta and serve, passing additional feta cheese at the table.


  • Long pasta shapes such as linguine or bucatini work best for this recipe.
  • You may need to add the cabbage in two batches, stirring half of it in with the onions, then adding the rest and stirring it in. This can help incorporate the cabbage without spilling it over the edges of the pan.
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