Cabbage and Sausage Pasta Offers Cheap, Hearty Weeknight Dinner

Cabbage moved into the pasta pot as a budget-friendly, nutritious star for weeknight cooking when food columnist Aaron Hutcherson published a straightforward cabbage and sausage pasta recipe. The dish leans on simple pantry staples and a few technique touches to turn inexpensive produce into a saucy, satisfying meal that feeds a crowd without fuss.

The recipe begins by thinly slicing cabbage and an onion, then sautéing them with fennel seed to coax out extra sweetness from the leaves. Italian sausage is browned separately to build savory depth, then garlic and canned crushed tomatoes are added and the mixture simmers until the sauce tightens. Cooked pasta is folded into the sauce and finished with a sprinkle of Parmesan; Hutcherson recommends whole-grain pasta to boost fiber and keep the meal more filling.

Practical shortcuts and finishing moves make this one especially useful for busy cooks. Pre-shredded cabbage saves prep time and still softens and caramelizes in the pan. Reserve a cup of starchy pasta water before draining so you can loosen or thicken the sauce as needed; a splash of that water helps the sauce cling to strands. Hutcherson also advises a splash of vinegar to balance tomato acidity and to fold the pasta into the sauce off the heat so the pasta absorbs flavor without overcooking.

This recipe ties into a wider home-cooking trend: cabbage has been having a moment online, with a surge of interest sometimes called a cabbage crush. For pasta people, that means a versatile, affordable vegetable that lends texture and sweetness when treated like a leafy noodle partner rather than a side. Cabbage keeps well in the fridge, stretches to feed more servings, and pairs naturally with cured or fresh sausages and bold cheeses commonly on pantry shelves.

For weeknight cooks looking to maximize value and minimize time, the cabbage and sausage formula offers clear benefits: inexpensive ingredients, adaptable technique, and straightforward pantry tips that reward a little attention at the stove. Try the fennel seed step to deepen sweetness, use whole-grain pasta for extra fiber, and keep that reserved pasta water on standby for glossy sauce. If you want a hearty dinner that feels seasonal and economical, this cabbage-forward pasta is one easy way to turn a humble head of cabbage into something worth serving at the table.