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Mains, Quick and Easy, Sides

Pappardelle With Sweet Cabbage in Sage Cream Sauce

Pappardelle With Sweet Cabbage in Sage Cream Sauce
Los Angeles Times

Cabbage is one of my favorite vegetables, especially this time of year. Its versatility is amazing. Use it raw in salads and slaws or cooked in soups, casseroles, pastas and sandwiches. And don't forget about sauerkraut, made from fermented cabbage. ... Read more

Total time: 30 minutes | Serves 2 main-course servings, 4 side-dish servings
  • 1 tablespoon olive oil
  • 1/3 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/2 cup whipping cream
  • 1 1/2 teaspoons minced fresh sage
  • Salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon freshly ground nutmeg
  • 1/4 pound dry pappardelle
  • 1/2 head small green cabbage, about 1 1/4 pounds, cored, cut into 1/2-inch thick slices
  • 1/3 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, plus more for serving
  • Sage sprigs, for garnish

Step 1Heat the oil in a small nonstick skillet over medium heat. When hot, add the shallots and garlic. Cook until warmed through, about 2 minutes. Add the cream, sage, 1/2 teaspoon of salt, the pepper and nutmeg. Stir well; simmer, uncovered, until slightly thickened, about 3 minutes. Set aside.

Step 2Bring a 4-quart pot of salted water to boil. Add the pappardelle. With about 6 minutes to go, add the cabbage.

Step 3Cook, uncovered, until the pasta is al dente, about 7 to 10 minutes total. Drain well; transfer to a large, shallow serving bowl. Toss with the cream sauce and 1/3 cup of cheese. Serve hot, garnished with sage sprigs. Pass grated Parmigiano-Reggiano cheese separately.


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