Our family’s corzetti pasta with caramelized cabbage is a beautiful example of cucina povera: simple ingredients elevated by technique and tradition. The earthy sweetness of caramelized cabbage clings to the stamped ridges of corzetti, creating a comforting and surprisingly elegant meal. It’s vegetarian, hearty, and incredibly satisfying with just a handful of ingredients.
Corzetti Pasta with Caramelized Cabbage
- 1 small savoy cabbage, sliced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, thinly sliced
- Salt and freshly ground black pepper, to taste
- Grated Parmigiano Reggiano
Start by making the pasta dough: you can follow our family recipe.
One done, lay out the pasta coins on a floured tray and cover with a towel until ready to cook.
To caramelized the cabbage, heat olive oil and butter over medium heat in a large skillet. Add the onion and cook for 5–7 minutes until soft and translucent. Add the sliced cabbage, season with salt and pepper, and reduce the heat to low. Cook slowly for 25–30 minutes, stirring occasionally, until the cabbage is deeply golden, sweet, and tender. If it starts to stick, add a splash of water or vegetable stock.
Bring a large pot of salted water to a boil. Cook the corzetti until al dente (fresh pasta cooks quickly!). Reserve 1/2 cup of pasta water, then drain. Toss the cooked corzetti into the pan with the caramelized cabbage. Add a splash of reserved pasta water if needed. Stir gently to coat every disk of pasta. Serve warm, topped with freshly grated Parmigiano Reggiano and a twist of black pepper.