Pasta with Cabbage and Soppressata

Pasta with Sauteed Cabbage and Soppressata

This recipe combines Italian heart with the Eastern European genius for cooking with cabbage.

Course Appetizer, Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes


  • 4 tablespoons butter
  • 6 cups shredded green cabbage
  • 1 large red onion halved or quartered and cut crosswise in thin slices
  • 1 teaspoon fennel seed crushed and toasted
  • 2 ounces soppressata or Genoa salami cut in short strips
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • 8 ounces scialatielli pasta or other short shape
  • 1 cup grated hard cheese such as Parmigiano Reggiano or Grana Padano


  1. Melt butter in a large saute pan and tilt to distribute it. Add cabbage and onion. Cook over medium-high heat until ingredients reduce in volume and start to turn golden. Stir well and continue to cook until cabbage and onion start to caramelize, with some of the cabbage’s green still visible. Stir in soppressata and fennel seed. Season to taste with salt and pepper.
  2. Meanwhile, fill a large saucepan about two-thirds full of cold water and bring to a boil. Add 2 tablespoons salt. Add pasta, stir well and cook until al dente, about 10 minutes. Reserving 1 cup of the pasta water, drain pasta and add to the skillet (if not large enough, do the reverse, returning drained pasta to saucepan and adding cabbage mixture).
  3. Over low to medium heat, stir to mix cabbage mixture with pasta, adding some of the pasta water if needed. Stir in half of the cheese and top servings with the rest.