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Pappardelle With Savoy Cabbage

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  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
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 272 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 6.6 mg2.2%

Sodium 397 mg16.5%

Total Carbohydrates 41 g13.6%

Dietary Fiber 6.2 g25%

Sugars 6.1 g

Protein 11 g22.5%

Vitamin A 31.1% Vitamin C 71.3%

Calcium 14.4% Iron 9.7%

*Based on a 2000 Calorie diet

Pappardelle With Savoy Cabbage Recipe