One-pot Creamy Cabbage Pasta

Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 sliced yellow onion and sauté until softened, about 5 minutes.

Add 3 minced garlic cloves and cook for 1 minute until fragrant.

Stir in 1/2 head of shredded green cabbage. Sauté for 5 to 7 minutes until the cabbage begins to wilt and caramelize slightly.

Add 8 oz dried short pasta, 2 cups vegetable broth, 1/2 tsp salt, and 1/2 tsp black pepper to the pot. Stir to combine and bring to a simmer.

Reduce heat to medium-low, cover, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Remove the pot from the heat. Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese until a thick, creamy sauce forms. Serve immediately.