One-Pot Cheesy Orecchiette With Cabbage and Paprika
Published Jan. 15, 2026
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil, more for serving
- 1large leek, white and light green parts only, thinly sliced (or use 4 scallions)
- Fine sea salt and freshly ground black pepper
- 2garlic cloves, finely grated or minced
- Pinch of red chile flakes, more for serving
- ½ small green cabbage (about 1 pound), sliced (5 cups)
- 1teaspoon cider vinegar, more to taste
- 1pound small pasta, such as orecchiette, shells or fusilli
- 4cups vegetable broth
- 1cup shredded Gruyère (about 3½ ounces)
- ½ cup sour cream, crème fraîche or mascarpone
- ½teaspoon smoked paprika, more to taste
- ¼ cup chopped fresh dill or parsley, more for serving
Nutritional analysis per serving (4 servings)
697 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 93 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 24 grams protein; 1157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, heat the oil over medium. Add leek and a pinch each of salt and pepper, and cook until tender and very lightly golden at the edges, 3 to 5 minutes. Stir in the garlic and chile flakes, and cook until fragrant, 1 minute longer. Add the cabbage and season with more salt and pepper. Cook until soft and collapsed, about 15 minutes. Stir in the vinegar, then taste and add more salt, pepper and vinegar until it’s nicely seasoned.
- Step 2
Add pasta, broth and ½ teaspoon salt to the pan. Let the liquid come to a boil, then cover the pan and cook, stirring and tossing the pasta once or twice, until it is cooked through but still al dente, 12 to 15 minutes. If the skillet dries out before the pasta is cooked through, add a little water. And if there’s a bit of water left in the pan at the end, fear not, the pasta will absorb it in the next step. Just make sure to take the pan off the heat before the pasta gets too soft.
- Step 3
Remove pan from heat and stir in Gruyère, crème fraîche and smoked paprika, and toss well. Stir in the dill. Season to taste with more salt (if you used salt-free broth, you might need to add more than you’d think) and cider vinegar if needed. Serve topped with more paprika, olive oil and dill if you like.
Private Notes
Comments
A classy Mac n Cheese. Gruyere makes anything special. I made it with some substitutes, which I had on hand, such as red (purple) cabbage, a white onion instead of the leek, and chicken broth, rather than vegetable broth. I used DeLallo Shellbows. Otherwise, I followed the recipe, and it turned out succulent and tasty. My husband loved it, and I will be making it again, probably with the listed ingredients. A winner.
I'm sure you can substitute whatever you like. Perhaps try kale or spinach. But you might be surprised if you try it with cabbage, cooked as Melissa Clark suggests -- sliced fine and cooked slowly, then boiled with the pasta likely takes away the bitterness
Excellent and easy. Used smoked gruyere.
Delicious. This is a keeper. I love that it’s a one pot meal.
this is like a one-pot haluski. very good as written, but I still think I prefer butter and onion with the cabbage.
This is a FLAVOR BOMB! I doubled it and took the long road for caramelization (took about an hour). Because I doubled it, the croutons called for 2 tsp thyme, which made it a bit too thyme-y IMO. Next time, I’ll probably pull back on the soy and balsamic and eliminate salt completely, or use no sodium veg broth. But, it tasted authentic! The croutons hack with melted Gruyère made it super easy to serve. Beans add a heartiness so it can stand alone as the entree.