Pappardelle With Savoy Cabbage
|Canola oil||2 Teaspoon|
|Extra virgin olive oil||2 Teaspoon|
|Thinly sliced red onion||1 1⁄2 Cup (24 tbs)|
|Chopped fresh rosemary||2 Teaspoon|
|Savoy cabbage||1 Pound, cored and thinly sliced or shredded (1 Small Head)|
|Freshly ground black pepper||To Taste|
|Chicken broth||1 Cup (16 tbs)|
|Butter flavored granules||1 Teaspoon|
|Pappardelle/Fettuccine||6 Ounce, cooked, drained|
|Grated parmesan cheese||2 Tablespoon|
|Finely chopped fresh flat leaf parsley||1 Tablespoon|
1. In large heavy saucepan, heat oil; add onion and rosemary. Saute, stirring, until onion is translucent, 2 minutes. Add cabbage, salt and pepper to taste and 1/2 cup of the broth; cook, stirring, until cabbage is wilted and liquid is evaporated. Add the remaining 1/2 cup broth; cover and simmer 30-40 minutes, until cabbage is tender, stirring occasionally.
2. Uncover, increase heat to high and stir until excess liquid is evaporated. Add butter granules, if using. Transfer mixture to large serving bowl.
3. Add pasta to cabbage; sprinkle with Parmesan cheese and toss to coat. Sprinkle with parsley.