Right — let me just say this first: cabbage and pasta don’t sound like they belong together, do they? I mean, cabbage gets such a bad rap. Overboiled school dinners ruined it for most of us. But this recipe? This is its redemption arc.
I first threw this together on a damp Tuesday night with half a savoy cabbage in the fridge and not much else. I’d just come in from the cold, soaking wet, craving something warm, creamy, and salty. And you know what? The smell of bacon sizzling with onions, the steam rising as cabbage hits the pan, and then the moment you stir in cream and pasta — it just works. Proper cozy comfort food. Unexpectedly sexy.
Why You’ll Love It
- Cooks in under 30 minutes — so yes, doable on a weeknight.
- Uses budget-friendly ingredients — cabbage = cheap magic.
- Creamy but not heavy, thanks to single cream and pasta water.
- The bacon gives it a smoky punch, while cabbage stays fresh and earthy.
- Only one pan and one pot to wash up. Win.
- It’s weirdly impressive for how simple it is — perfect for lazy date nights or “oh god, guests” moments.
Ingredients
- 200g orecchiette pasta
- Salted boiling water (for pasta)
- 1 tbsp olive oil
- 160g diced bacon
- 1 onion, thinly sliced into rings
- 300g savoy cabbage, sliced thin
- ¼ tsp salt (plus more to taste)
- 200ml single cream (or any pourable cream for sauces)
- Salt to taste
How to Make It
Boil the pasta like you mean it:
Cook your orecchiette in generously salted water until it’s just al dente — about 7 minutes. Save 100ml of the pasta water before draining. Don’t forget. I do. All the time.
Sizzle the bacon and onions:
In a big frying pan, heat your olive oil. Toss in the bacon and onion rings, and let them get golden and fragrant — about 5 minutes. The bacon should be just crisp and the onions soft and catching at the edges.
Get the cabbage involved:
Add the shredded savoy cabbage to the pan. Sprinkle in ¼ tsp salt. Stir-fry it all for 10 minutes or so, until the cabbage is soft but still has a bit of life. Not mushy. Just right.
Bring in the creaminess:
Pour in the reserved pasta water and your single cream. Stir to mix — you’ll see the sauce come together, lightly coating everything in a silky finish.
Combine and let it rest:
Toss the drained pasta into the sauce. Stir to coat. Cover and let it simmer gently for about 5 minutes so it all gets lovely and married together.
Final touches:
Taste and add more salt if needed. You could throw in a little black pepper or grated nutmeg if you’re feeling extra.
Common Mistakes and How to Dodge Them
Why does my sauce feel thin?
You might’ve added too much water or not simmered long enough. Let it bubble a bit more to thicken.
My cabbage turned to mush.
You’ve probably overcooked it. Stick to about 10 minutes max — it should be tender but still slightly crisp.
Why does it taste flat?
Salt! Bacon helps, but you need to taste at the end and adjust. Also, a squeeze of lemon can brighten things up if needed.
I forgot the pasta water. What now?
It happens. Just use a bit of warm tap water or a splash of cream. Not ideal, but not the end of the world.
Storage and Reheating
Fridge: Keeps well for 2–3 days. Store in an airtight container.
Freezer: Wouldn’t bother — the cabbage gets weird.
Microwave: Totally fine. Heat on medium, covered, stirring halfway through.
Stovetop: Add a splash of water or cream and reheat gently while stirring. Comes back to life beautifully.
Frequently Asked Questions
Can I use a different pasta?
Yep. Orecchiette is perfect for catching sauce, but penne, fusilli, or farfalle all work.
Can I make it vegetarian?
Just ditch the bacon. Maybe add toasted pine nuts or crispy breadcrumbs on top for crunch.
Can I use double cream instead?
You can, but it’ll be richer. Light cream keeps it smooth without weighing it down.
Is savoy cabbage essential?
It’s ideal because it’s tender and sweet, but you could swap in napa, sweetheart, or even kale in a pinch.
Nutrition Facts (Per Serving):
- Calories: ~560
- Fat: 26g
- Carbs: 58g
- Protein: 22g
- Sodium: ~420mg
- Sugar: 5g
Jamie Oliver Savoy Cabbage Pasta
Description
A simple and soulful pasta tossed with crispy bacon, sweet cabbage, and silky cream — perfect for cold nights and zero-fuss cravings.
Ingredients
Instructions
- Boil pasta until al dente. Reserve 100ml pasta water, then drain.
- In a pan, sauté bacon and onion in olive oil for 5 minutes.
- Add cabbage and ¼ tsp salt. Stir-fry for 10 minutes.
- Pour in pasta water and cream. Stir to combine.
- Add pasta, cover, and simmer for 5 more minutes.
- Taste and adjust seasoning. Serve hot.
Notes
- Use freshly boiled salted water — bland pasta ruins everything.
- Don’t skip the pasta water — it binds the sauce.
- Add black pepper or nutmeg for depth.
- If your cabbage releases a lot of water, reduce cream slightly.