A quick refrigerator clean-out that doubles as comfort food: cheesy Brussels sprouts and cabbage pasta with chopped baked bacon. Simple, cozy, and full of flavor.
The wind and red dust have been relentless here in Lubbock this spring break, so I’ve been keeping the windows shut and staying indoors as much as possible. That means more time inside with a toddler who insists on pointing at the outdoors—and a lot more Frozen on repeat. If you have little ones, you know how comforting a familiar movie can be; we’ve had it on nearly all day, which has given me the breathing room to cook, clean out the fridge, and try new combinations with what I already had on hand.
On days when I avoid the grocery store because of the weather, I tend to make “kitchen sink” meals: simple, flexible dishes built around leftovers and what’s already in the pantry. This cheesy Brussels sprouts and cabbage pasta came together that way—an easy weeknight dinner that uses a few fresh vegetables, some leftover bacon, pasta, and a little cream and cheese. It’s one of those meals that somehow feels indulgent and homey while also being an efficient use of food you already have.
The method is straightforward: crisp baked bacon, al dente linguine, and tender-roasted Brussels sprouts and red cabbage finished in a creamy, cheesy sauce. The bacon adds smoky crunch, the cabbage contributes a pleasant sweet bite, and the Brussels sprouts add texture and depth. It’s the kind of recipe that’s simple enough for busy evenings but interesting enough to feel like more than just “pasta with veg.”
If you try this at home, here are a few tips to get the best result: bake your bacon on a foil-lined sheet so it crisps evenly and cleanup is easy; don’t overcook the vegetables—ten minutes in a skillet gives them a tender-crisp bite; and stir the cream and cheese together off the heat if your skillet runs hot, to prevent the dairy from separating. Serve immediately so the sauce clings to the noodles and the bacon keeps its texture.
This recipe is forgiving and adaptable. If you don’t have red cabbage, green cabbage works just fine. Swap the cheddar for a milder or sharper cheese depending on what you have—fontina or gouda would also melt nicely. For a vegetarian version, skip the bacon and add a sprinkle of toasted nuts or breadcrumbs for crunch. Leftovers reheat well in a skillet over low heat with a splash of cream or broth to loosen the sauce.
I won’t judge if you pair this meal with a glass of wine at the end of a long day—sometimes dinner is the highlight of the evening. Fingers crossed for rain and less dust so we can all get outside again soon.
Enjoy — Meagan
Cheesy Brussels Sprouts and Cabbage Pasta
2-3 servings
Ingredients
- 2 teaspoons olive oil
- 2 cups Brussels sprouts, halved
- 1 cup chopped red cabbage
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 strips cooked bacon, chopped
- 8 ounces linguine noodles
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1 tablespoon Parmesan cheese
Instructions
Line a baking sheet with foil, arrange bacon strips in a single layer, and bake at 425°F (start in a cold oven) for 12–15 minutes until crisp. Remove from the oven, chop, and set aside.
Cook the linguine according to package directions until al dente, then drain and keep warm.
Heat the olive oil in a large skillet over medium heat. Add the halved Brussels sprouts and chopped red cabbage, season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Pour the heavy cream into the skillet, add the shredded cheddar, and stir until the cheese melts and the sauce becomes creamy. Stir in the chopped bacon and the cooked pasta, tossing everything together so the noodles are well coated. Finish with a sprinkle of Parmesan cheese before serving.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram.