sautéed purple cabbage with pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ small purple cabbage, sliced thinly (about 1½ to 2 cups)
  • 1 to 2 teaspoons caraway seeds (more if you like)
  • 3 slices bacon, chopped
  • ½ fennel bulb, thinly sliced (roughly 1 cup)
  • olive oil
  • ¼ to ½ cup chicken broth or water
  • sea salt and freshly ground black pepper
  • splash sushi rice vinegar
  • 3 to 4 handfuls broad pasta noodles
  • chopped parsley, for garnish
  1. Cook noodles according to packet instruction. While the noodles are cooking, grab a large frying pan and place over medium heat; add bacon and cook until golden brown. Remove from pan. Top with a splash of olive oil, if needed, and add cabbage and fennel. Sauté until veggies begin to soften then add caraway seeds, splash of rice vinegar, bacon, and ¼ cup chicken broth. Cover and cook for about 5 minutes or until liquid has reduced slightly.
  2. Reserve some of the pasta water. Toss drained noodles into frying pan, season to taste. Garnish with freshly chopped parsley.
Recipe by The Culinary Chase at