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.
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.