Linguine with Purple Cabbage

  • Yield: 4 servings


1/4cup (60 ml) olive oil
2 medium red onions, thinly sliced
6 large cloves garlic, minced
1 large head red cabbage, thinly sliced (8 cups/560 g)
1pound linguine
Salt and freshly ground pepper, to taste
1/2cup toasted pine nuts


  1. In a large sauté pan, heat the olive oil. Add the sliced onions, cover, and cook over medium-low heat, stirring occasionally, until tender and glistening, about 10 minutes.
  2. Add the garlic and cook for about 3 minutes longer, uncovered, stirring periodically. Add the cabbage, cover, and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
  3. Meanwhile, in a large pot of boiling water, cook the linguine according to package directions until al dente. Drain the pasta, reserving 1 cup (235 ml) of the cooking water in a bowl or cup. Return the pasta to the empty pot.
  4. Add the cabbage-onion mixture to the pasta in the pot. Pour in the reserved pasta cooking water and toss well to combine. Season with salt and pepper.
  5. Transfer to bowls, sprinkle with the pine nuts, and serve.

Serving suggestions and variations:

  • Pulse the toasted pine nuts in a food processor before mixing with the cabbage and pasta.
  • Toasted walnuts, in place of the pine nuts, add an earthy flavor to the dish.

–From the cookbook Color Me Vegan by Colleen Patrick-Goudreau, used with permission of the publisher

Nutritional Info *per serving

  • Calories 678
  • Fat 23 g
  • Cholesterol 0 mg
  • Sodium 31 mg
  • Carbohydrate 104 g
  • Fiber 9 g
  • Protein 21 g