Red Cabbage Spaghetti with Golden Raisins
Elevate your pasta game with this vibrant Red Cabbage Spaghetti with Golden Raisins—a dish that seamlessly blends savory and sweet flavors for a truly unique dining experience. Al dente spaghetti is tossed with a colorful medley of sautéed red cabbage, caramelized red onions, and plump golden raisins, all brought together by a splash of red wine vinegar and a hint of lemon zest. The addition of vegetable broth creates a luscious sauce that perfectly coats the pasta, while optional parmesan and fresh parsley add a finishing touch of richness and freshness. Ready in just 40 minutes, this recipe is a quick, vegetarian delight that's perfect for weeknight dinners or entertaining guests. Indulge in this wholesome, flavor-packed pasta dish, and let its bold, tangy-sweet profile surprise and delight your taste buds!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 2 cups red cabbage, thinly sliced
- 2 pieces garlic cloves, minced
- 1 cup golden raisins
- 1 small red onion, thinly sliced
- 2 tbsp red wine vinegar
- 1 cup vegetable broth
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parmesan cheese, grated (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the red onion and garlic to the skillet and sauté for 2-3 minutes, or until fragrant and softened.
Stir in the red cabbage and cook for 5-7 minutes, stirring frequently, until the cabbage begins to soften.
Add the golden raisins, red wine vinegar, and vegetable broth. Stir to combine and bring to a gentle simmer. Cook for an additional 5 minutes, allowing the flavors to meld.
Season the mixture with salt, black pepper, and lemon zest. Stir well.
Add the cooked spaghetti to the skillet, tossing gently to coat the pasta in the cabbage mixture. If the mixture seems too dry, gradually stir in the reserved pasta water until the desired consistency is reached.
Taste and adjust seasoning, adding more salt or lemon zest if needed.
Serve the spaghetti warm, garnished with grated parmesan cheese (if using) and fresh parsley.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 31.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
