Pappardelle with Sweet Cabbage in Sage Cream Sauce -- TNT!

FryBoy

New member
Made this tonight. It's a recipe that appeared in the Los Angeles Times several years ago. We've made it several times over the years and I never get over how incredibly good it is despite the absence of meat. Sorry, no photos.

BTW, pappardelle is a wide pasta noodle, like fettuccine but about ¾- to 1-inch wide. Very popular in Rome. Trader Joe's sells a good dried version, which is what I used tonight.

Here's the recipe (printable version attached):

Pappardelle With Sweet Cabbage
In Sage Cream Sauce

2 tablespoons olive oil
⅔ cup minced shallots (about 2 are shallots)
4 teaspoons minced garlic (about 4 large cloves)
1 cup whipping cream
1 tablespoon finely minced fresh sage
1 teaspoon salt
¼ teaspoon freshly-ground black pepper
¼ teaspoon ground nutmeg
½ pound dry pappardelle (or fettuccine)
1 green cabbage, about 2½ pounds, quartered, cored, and cut into ½-inch-thick slices
⅔ cup freshly-grated Parmigiana cheese, plus more for serving

1. Bring a 4-quart pot of water to boil; add about 2 teaspoons of salt.

2. Meanwhile, heat the olive oil in a small nonstick skillet over medium heat; add the shallots and garlic and cook until warmed through, about 2 minutes.

3. Add the cream, sage, salt, pepper, and nutmeg to the skillet and stir to combine; simmer, uncovered, until slightly thickened, about 3 minutes. Set aside.

4. Add the pappardelle to the boiling water and cook according to package instructions.

5. When the pappardelle has 6 minutes of cooking time left, add the cut-up cabbage to the pot; cover to return to a boil; continue cooking until the pasta is al dente, about 10 to 12 minutes total.

6. Drain the pasta and cabbage well; transfer to a large, shallow serving bowl, add the cream sauce and Parmesan.

7. Serve hot, garnished with additional sage sprigs and additional grated Parmesan cheese , if desired.

Yield: 4 main-course servings, 8 side-dish servings.
 

Attachments

  • Pappardelle With Cabbage In Cream Sauce.pdf
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QSis

Grill Master
Staff member
Gold Site Supporter
Printed out! I have all the ingredients on hand, except for the pasta.

Thanks, Doug!

Lee
 

VeraBlue

Head Mistress
Gold Site Supporter
Hey Fryboy, any way you can include your pix in the actual thread, rather than as attachments???
 

FryBoy

New member
Hey Fryboy, any way you can include your pix in the actual thread, rather than as attachments???
The attachment is not a photo (didn't take any); it's just a printable copy of the recipe. Not much to look at, anyway -- use your imagination: big pile of cooked noodles and chopped-up cabbage lightly coated with a creamy sauce that's speckled with green bits.
 
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