Charred Cabbage Pasta with Pecans, Scallions & Hot Honey Breadcrumbs
Smoky, sweet, tangy spring pasta with Southern soul.
Daily recipe · April 12, 2026
A little about this dish
This pasta takes a Southern-inspired pantry in a less expected direction: silky noodles tossed with smoky charred cabbage, buttery pecans, lemon, scallions, and a little hot honey heat. It nods to braised greens, skillet suppers, and the sweet-savory edge Southern cooking does so well, while staying bright and spring-friendly with tender green cabbage and fresh herbs.
Ingredients (for 2)
- Small green cabbage — 1/2 — finely shredded
- Spaghetti or bucatini — 6 oz
- Scallions — 4 — thinly sliced, whites separated from greens
- Pecans — 1/3 cup — roughly chopped
- Panko breadcrumbs — 1/2 cup
- Unsalted butter — 3 tbsp — divided
- Sharp cheddar — 1/3 cup — finely grated
- Parmesan — 1/4 cup — finely grated
- Lemon — 1 — zested and juiced
- Honey — 1 1/2 tsp
- Hot sauce — 1 to 2 tsp
- Apple cider vinegar — 1 tsp
- Garlic — 2 cloves — thinly sliced
- Smoked paprika — 1/2 tsp
- Crushed red pepper flakes — 1/4 tsp — plus more to finish
- Fresh parsley — 2 tbsp — chopped
- Black pepper — 1/2 tsp — freshly ground
- Olive oil — 2 tbsp
- Kosher salt — to taste
Preparation
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Step 1 — 🍝💧🧂Bring a large pot of well-salted water to a boil. Cook the spaghetti or bucatini until just shy of al dente, then reserve 1 cup of pasta water and drain.
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Step 2 — 🥘🍯✨While the pasta cooks, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the panko and a small pinch of kosher salt, then cook until golden and crisp. Stir in the honey, hot sauce, and a pinch of smoked paprika until lightly glazed, then transfer to a bowl.
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Step 3 — 🌰🔥👌In the same skillet, toast the chopped pecans over medium heat until fragrant, about 2 minutes. Remove and set aside with the breadcrumbs.
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Step 4 — 🥬🍳🔥Add the remaining 1 tbsp olive oil to the skillet and raise the heat to medium-high. Add the shredded cabbage with a good pinch of kosher salt, let it sit for 2 minutes, then toss and cook until wilted and browned at the edges.
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Step 5 — 🧄🧈🌶️Add the scallion whites, sliced garlic, remaining smoked paprika, and crushed red pepper flakes. Cook for 1 minute until fragrant, then add 2 tbsp butter and let it melt into the cabbage.
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Step 6 — 🧀🍋🍝Lower the heat to medium. Add the drained pasta, 1/3 cup pasta water, cheddar, Parmesan, lemon zest, 1 tbsp lemon juice, apple cider vinegar, and black pepper. Toss well until the cheese melts into a glossy sauce, adding more pasta water as needed.
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Step 7 — 🥄🌿✅Taste and adjust with more kosher salt, lemon juice, or hot sauce if needed. Fold in half of the scallion greens and half of the chopped parsley.
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Step 8 — 🍽️🌰🌿Twirl the pasta into shallow bowls. Top with the hot honey breadcrumbs, toasted pecans, remaining scallion greens, remaining parsley, extra lemon zest, and more red pepper flakes if you like.
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Step 9 — 😋🔥⏰Serve immediately while the pasta is glossy and the topping stays crisp.
A final fox tip
If you want to lean even more spring-forward, add a handful of peas with the pasta at the end. For extra Southern character, swap pecans for candied spiced pecans or add a pinch of cayenne. Kids can help tear parsley, zest the lemon, and sprinkle the crunchy topping over the bowls right before serving.