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Pappardelle With Savoy Cabbage

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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